Vongole - 1 kg

Delicate shell

€27,77 Incl. tax
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Article number: Visonline
Quantity: 93
Unit price: €11,50 / Kilogram
Vongole are often used in soups or pasta dishes. This shell is salty, sweet flavor and a meaty bite. A real delight!

Spaghetti alla vongole
  • 1kg vongole (clams, cockles, can also be used)
  • 500 g spaghetti
  • 3-4 tablespoons olive oil ev
  • 1 clove garlic, peeled
  • 1-2 dried chillies (peperoncino)
  • bunch flat-leaf parsley, chopped
Shellfish like clams, mussels and oysters are processed alive, only then are they safe to eat. Hence, in our delivery time is up. In addition, you should check them for gebruiok really still alive and dead discard. That is best achieved by their natural environment (the sea) to mimic, not bluntly in a bin throw cold water, but by water sufficient to salts (test as if the water tastes like the sea, and you know you're good) . If the animal life, the shells open, but if you disturb the animals are the shells immediately closed again. From here, take a little time for. The animals can acclimatize and then they get in passing the necessary sand lost.

Cook the spaghetti: Apply 5 liters of water in a large pot to boil. Add 5 tablespoons of salt when the water boils and put the lid back on. Put the spaghetti and toss him firmly. Turn off the heat when the water boils again and let the pasta in the pan as long as the specified kkoktijd vpoor a perfect al dente results.

Heat the olive oil in a deep skillet or pan with deep soil, along with the garlic and peperoncino. Add the clams to, put a lid on the pan and cook until the clams open. Shells that do not open, you have to throw it away. Spoon the garlic and peperoncino from the pan.

Remove half the clams from their shells; this take the smaller ones.

Put the spaghetti along with the parsley to the pan with the cockles and olive oil. Add salt to taste and stir well to ensure that all the spaghetti with a layer of sauce is covered. Decorate the whole with the overgehpuden large specimens.

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