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Pici alle Vongole

 

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Pici alle Vongole

For 2 people

Preparation time: 5min, Cooking time: 10 min

Ingredients

  • 250g pici
  • 250g small clams
  • 1 chopped green onion
  • 2 cloves garlic
  • 1 cup white wine
  • 10cl extra virgin olive oil
  • 1 large handful of flat parsley, without the stems
  • 1 handful of gray salt of Guérande (for pasta)
  • Pepper

Pici alle Vongole

PREPARATION

  • To remove sand, soak clams in water for at least 1 hour and change the water at least three times.
  • Throw away clams which are broken or opened.
  • Wash and chop the parsley.
  • Peel the garlic cloves.
  • In a stewpot, bring salted water to boil with coarse salt.
  • Throw pici and cook according to the indications on the packaging so that they are al dente.
  • In a pan, heat the olive oil over high heat with the crushed garlic and the chopped onion.
  • Add the clams and three-quarters of the parsley and sauté.
  • Lower the heat and cover.
  • When all the clams are open, add the white wine and cook for 1 minute.
  • One minute before the recommended end of cooking pasta, set in a bowl 2 ladles of water
  • Drain the pasta and finish cooking in the pan with the clams.
  • If necessary, add some cooking water to bind the mixture.
  • Sprinkle with parsley, pepper and toss.
  • Serve immediately in soup dishes.

Pici alle Vongole
For 2 people Preparation time: 5min, Cooking time: 10 min
Ingrédients
  • 250 g pici
  • 250 g small clams
  • 1 chopped green onion
  • 2 cloves garlic
  • 1 cup white wine
  • 10 cl extra virgin olive oil
  • 1 large handful of flat parsley without the stems
  • 1 handful of gray salt of Guérande for pasta
  • Pepper
Instructions
  1. To remove sand, soak clams in water for at least 1 hour and change the water at least three times.
  2. Throw away clams which are broken or opened.
  3. Wash and chop the parsley.
  4. Peel the garlic cloves.
  5. In a stewpot, bring salted water to boil with coarse salt.
  6. Throw pici and cook according to the indications on the packaging so that they are al dente.
  7. In a pan, heat the olive oil over high heat with the crushed garlic and the chopped onion.
  8. Add the clams and three-quarters of the parsley and sauté.
  9. Lower the heat and cover.
  10. When all the clams are open, add the white wine and cook for 1 minute.
  11. One minute before the recommended end of cooking pasta, set in a bowl 2 ladles of water
  12. Drain the pasta and finish cooking in the pan with the clams.
  13. If necessary, add some cooking water to bind the mixture.
  14. Sprinkle with parsley, pepper and toss.
  15. Serve immediately in soup dishes.

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