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Jun 26, 2009
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Pasta Vongole

By: Carina Guevara


Pasta Vongole

An olive-oil based pasta with clams and white wine.  For capellini, see Clam Capellini Pasta 
(Click to see Christmas recipes)


Serves
Prep Time
10 minutes 
Cooking Time
20 minutes

 

2 tablespoons chopped garlic
2 tablespoons chopped onion
2 tablespoons butter
1 tablespoon olive oil
1/4 cup white wine
1 kilo clams
      (cleaned thoroughly of dirt and sand)
salt and pepper to taste
pinch of chili flakes
additional 2 tablespoons butter
spaghetti noodles for 4 cooked until al dente

 

In a heavy saucepan, sauté garlic and onion in butter and olive oil until translucent and fragrant. Add white wine—let reduce until almost dry.

Add clams and steam until clam shells open. Season well with salt, pepper, and chili flakes. Add cooked pasta noodles and toss in remaining butter. Serve immediately.
 

 

Photography by David Hanson | Prop Styling by Becky Kho

 




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  • GuestDitasdelapaz Jul 31 2011 @ 01:45pm Report Abuse
       
    looks yummy and with a few tweaks can really be more healthy.
  • armi dela paz Mar 26 2011 @ 05:13pm Report Abuse
       
    i love to try the pasta vongole its healthy
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