Recipe of Favorite Spaghetti alle Vongole in Rosso

by Aferrera

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Before you jump to Spaghetti alle Vongole in Rosso recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.

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There are a lot of things that work toward your getting healthy. An costly gym membership and very hard to stick to diets are not the only way to do it. You can do tiny things every day to improve upon your health and lose weight. Being smart when you choose your food and routines is where it begins. Getting as much exercise as you possibly can is another factor. The numbers on the scale aren’t the only indicator of your health levels. It’s about making your body as sturdy as it can be.

We hope you got insight from reading it, now let’s go back to spaghetti alle vongole in rosso recipe. To make spaghetti alle vongole in rosso you need 10 ingredients and 9 steps. Here is how you do that.

The ingredients needed to cook Spaghetti alle Vongole in Rosso:

  1. You need 50 ml of Olive oil (extra virgin recommended).
  2. Get 2 large of cloves Garlic.
  3. You need 30 grams of Anchovy filets.
  4. Use 1 of Red chili pepper.
  5. Take 1 of Fresh parsley.
  6. Prepare 800 grams of Asari or Manila clams.
  7. You need 100 ml of White wine.
  8. Prepare 1 can of Canned crushed tomatoes (400g).
  9. Prepare 1 of Garlic powder.
  10. Take 320 of to 400 grams Pasta.

Instructions to make Spaghetti alle Vongole in Rosso:

  1. Prep: Soak the clams in salted water for 1 to 2 hours to make them spit out the sand. Finely chop the garlic and anchovies. Slice the chili pepper into thin rounds..
  2. Put the olive oil, garlic, ancovies and chili pepper into a pan and cook slowly over low heat for 3 to 4 minutes until fragrant..
  3. When the olive oil starts to make cracking sounds, add the parsley and clams. Add the white wine, cover with a lid and steam-cook over low heat..
  4. When about half the clams have opened up, remove the lid and start taking the clams out, starting with the opened ones. As you take them out the other clams should open up too..
  5. When all the clams have been removed, add the canned tomatoes and 1-2 ladles full of pasta cooking water to the same pan. Simmer over medium-high heat until reduced..
  6. (Adjust the amount of cooking water depending on the saltiness of the sauce)..
  7. Put the clams back into the pan, along with the cooked pasta (cooked for 1 minute less than package directions). Add plenty of garlic powder..
  8. (The pasts absorbs the sauce right away, so mix it up immediately and quickly.).
  9. Transfer to serving plates, drizzle a little extra virgin olive oil, and enjoy..

Se non vi piace oppure sapete che il piatto è destinato. Gli Spaghetti con le Vongole sono un primo piatto sfizioso e facile da preparare, ideali per un bel pranzo o cena a base di pesce. Preparare gli spaghetti alle vongole è molto semplice, tuttavia bisogna avere delle accortezze per non pregiudicare la perfetta riuscita del piatto. Questa ricetta prevede gli spaghetti con vongole in bianco, sfumate con il vino e leggermente piccanti, grazie all'aggiunta di poco peperoncino rosso in. Intanto, fate cuocere gli spaghetti in abbondante acqua salata, scolateli ben al dente e trasferiteli nella padella con il sugo delle vongole.

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