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| Spaghetti al Vongole e Gamberetti |
| Yields: 4 servings |
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| Ingredients |
1 lb spaghetti
good olive oil
6 cloves garlic, sliced thin
1 head Italian parsley, rough chopped
1 C white wine, preferably Chablis
4 dz clams
1 lb small to medium gulf shrimp
to taste salt & pepper
pinch crushed red pepper
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| TO FINISH |
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It is nice to serve in a large platter with all the clams and shrimp on top of the Spaghetti. It also doesn’t hurt to add a little more parsley on top just before serving. |
| METHODÂ |
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Get a large pot to 3/4 full of water and bring to a rolling boil.
Add a 1/4 cup of salt to the water. Add your Spaghetti to the boiling water, stir occasionally.
In a heavy shallow pan bring to medium high heat and coat the
bottom with olive oil and crushed red pepper. Add garlic and roast until light brown.
Add your clams and shrimp and coat them by stirring it around
in the olive oil.
Bring your flame down to medium and add white wine, salt,
and pepper. Cover for 3 to 5 minutes until all the clams have opened.
Take off lid and continue to stir the clams and shrimp around.
By this time your spaghetti is getting close to be Al Dente.
Try the Spaghetti according to taste. We recommend pasta
to be very Al Dente.
Strain the Spaghetti in a Pasta Strainer and add it to the clams
and shrimp. Add about a half of cup of parsley and stir everything together very well. Shut off Flame and serve.
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