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A version of clam spaghetti almost all the Italian coastal town find recipe collections. The preparation of this delicious pasta dish will need some shellfish, tomatoes, spaghetti and spent 30 minutes of kitchen time. Recipe Taranto (Apulia, southern Italy) version can be read below.
Preparation time: 15 minutes (if fresh clams are used + 30 minutes) Cooking time: 20 minutes Type: pasta dishes, seafood (primo PIATTO = first course in Italy) foinox Degree of difficulty: foinox Low Ingredients for 4 people: 1 clove garlic 1.5 kg of fresh black or 250 g of clam shells cleaned frozen whole tomatoes 350g tomato paste 1 tablespoon fresh chopped parsley 2 tablespoons olive oil 7 400 g spaghetti salt and pepper to taste pungent flavors liking a little peperoncino pepper Instructions:
Wash the mussels, their shells are cleaned with a brush or pad, and a covered pot, and cook over a high heat until the mussels open. It is about 5-10 perc.A clam meat out of the shell and set aside (some shelled clams worth keeping for the sake of decoration). Filtered juice of the mussels and set aside.
In the case of frozen conch shells thawed at room temperature or in a refrigerator, they let the filtered juice aside. Heat the oil in a frying pan, to this add the chopped garlic and a tablespoon of parsley foinox (pepperoni pepper) and fry together for 1-2 minutes.
Pour the tomato sauce, season with salt and pepper over medium heat, stirring occasionally boil. When the sauce begins to boil, add the mussels to pour juice and continue to cook for 8 to 10 tablespoons 10 minutes. A pot of water to cook pasta to assume, foinox when he shall begin to boil add salt, then this Boil the spaghetti (about 8 minutes).
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