Recipe of Award-winning Basic Pasta alle Vongole

Basic Pasta alle Vongole.

Hello everybody, it's me again, Dan, welcome to our recipe site. Today, we're going to prepare a special dish, basic pasta alle vongole. It is one of my favorites. For mine, I'm gonna make it a little bit unique. This will be really delicious.

Basic Pasta alle Vongole is one of the most popular of current trending foods on earth. It's easy, it is fast, it tastes yummy. It's appreciated by millions daily. They are fine and they look fantastic. Basic Pasta alle Vongole is something which I have loved my whole life.

To begin with this particular recipe, we must first prepare a few components. You can cook basic pasta alle vongole using 11 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Basic Pasta alle Vongole:

1. {Get of or 2 regular packs Asari or Manila clams in their shells, de-sanded and washed.
2. {Take of to 6 Tomato (cherry or small regular).
3. {Make ready of ☆Extra virgin or pure olive oil.
4. {Take of ☆Finely chopped garlic.
5. {Take of ☆Small red chili pepper (de-seeded).
6. {Prepare of White wine.
7. {Prepare of Water.
8. {Prepare of Linguine (pasta).
9. {Get of To finish:.
10. {Get of Pepper.
11. {Get of Extra virgin olive oil.

Steps to make Basic Pasta alle Vongole:

1. Add the ☆ ingredients to a pan and heat. The black thin ingredient on the left of the photo are sundried tomatoes marinated in oil. It's not a basic ingredient, but it add richness to the flavor..
2. When the pan is fragrant, add clams → white wine → water → tomatoes in that order. Cut the tomatoes in half beforehand, and crush them as you add them to the pan. Cover with a lid and simmer over high heat..
3. Don't remove the lid until the clams all open up. When they are all open, you won't hear noise from the pan. Turn off the heat and wait for the pasta to finish cooking..
4. Add the perfectly-timed pasta to the pan and toss with the other ingredients. Linguine soaks in the flavors well and it doesn't get too soggy..
5. Turn off the heat, drizzle extra virgin olive oil and pepper, toss again, and it's done! I had a bit too much of everything this time, so I transferred it to a larger pot halfway through..

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