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Spaghetti Con Vongole E Cozze
Indulge in the coastal charm of Italy with Spaghetti con Vongole e Cozze, a delightful dish that captures the essence of the Mediterranean. This elegant pasta dish features a harmonious blend of fresh clams and mussels, perfectly cooked spaghetti, and a fragrant garlic and white wine sauce that dances on the palate. Originating from the seaside villages of Italy, this recipe embodies the love for fresh seafood and simple ingredients, making it a perfect choice for a romantic dinner or a festive gathering. As you savor each bite, let the briny flavors of the ocean transport you to sun-soaked shores.
Ingredients
- Spaghetti
- 12 ounces
- Mussels
- 1 pound, cleaned and debearded
- Clams
- 1 pound, cleaned
- Garlic
- 4 cloves, minced
- Olive oil
- 4 tablespoons
- White wine
- 1 cup (dry white wine)
- Cherry tomatoes
- 1 cup, halved
- Fresh parsley
- 1/4 cup, chopped
- Red pepper flakes
- 1/2 teaspoon
- Salt
- to taste
- Pepper
- to taste
Instructions
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water, and set aside.
- While the pasta cooks, rinse the clams and mussels under cold water to remove any grit or sand. Discard any clams or mussels that are open or cracked.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, cooking until fragrant, about 1 minute. Be careful not to burn the garlic.
- Add the clams and mussels to the skillet and pour in the white wine. Cover the skillet and cook for 5-7 minutes, or until the clams and mussels have opened. Discard any clams or mussels that do not open.
- Remove the clams and mussels from the skillet and set aside. Add the halved cherry tomatoes to the skillet and cook for 2-3 minutes, until they start to soften.
- Return the clams and mussels to the skillet and add the cooked spaghetti, tossing everything together. If the dish seems dry, add some reserved pasta water to create a light sauce.
- Season with salt and pepper to taste. Sprinkle with chopped parsley and toss again.
- Serve the spaghetti con Vongole e Cozze hot, garnished with additional parsley for a fresh touch.
Tips
- For an extra depth of flavor, consider adding a splash of lemon juice or zest before serving.
- Feel free to substitute the cherry tomatoes with diced heirloom tomatoes for a different flavor profile.
- Pair this dish with a crisp white wine for a complete Italian dining experience.
Dietary Information
Servings: 4 Dish Type: Main Course Prep Time: 15 minutes Cook Time: 20 minutes Calories: 450 Fat: 15g Carbs: 60g Protein: 25g Sodium: 300mg Sugar: 3g
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