Spaghetti vongole with wine
1 serving
20 minutes
Spaghetti vongole in wine is an exquisite dish of Italian cuisine born on the coast where fresh seafood combines with the aromas of garlic, chili pepper, and white wine. Legend has it that fishermen prepared it right on the shore after a successful catch using the simplest yet flavorful ingredients. Vongole, tender sea clams, open up in the boiling sauce absorbing spicy aromas and a subtle acidity from the wine. The spaghetti coated in this rich sauce acquires a silky texture and a taste of the sea. The dish is perfect for a romantic dinner or gathering with friends highlighting Italian culture's enjoyment of food and its simplicity. The spicy notes of chili add a slight kick while fresh tomatoes soften the flavor creating a perfect balance that awakens the appetite and fills with Mediterranean aromas.
1
Soak the shells in salted water for 3-4 hours before cooking to get rid of any remaining sand in the shells.
- Venus shells (vongole): 20 pieces
2
Sauté chili and garlic in olive oil until fragrant (remove seeds from the chili pepper). Add all the tomatoes and simmer over medium heat, add vongole and pour in one cup of dry white wine, season with salt and pepper to taste, cook until all the shells open; if the wine evaporates, you can add another cup or half a cup.
- Chili pepper: 0.5 piece
- Garlic: 2 cloves
- Tomatoes: 100 g
- Venus shells (vongole): 20 pieces
- Seasonings: to taste
3
Remove from heat, add the cooked spaghetti to the pan with vongole sauce, and mix.
- Spaghetti: 150 g