A new spaghetti with clams

40 min

hard

10 ingredients

A new spaghetti with clams

A new spaghetti with clams is a delicious variation of a classic Italian dish that has found its place in many Latin American kitchens. This dish, known in Italy as "Spaghetti alle Vongole," has been adopted and adapted in different countries under similar names or variants that reflect their local ingredients, such as spaghetti with clams in Mexico, tallarines with clams in Argentina, or pasta with clams in Chile. The original recipe comes from the Campania region in Italy, where the sea and its fresh produce dictate much of the traditional cuisine.

In Latin America, clams and other seafood are highly valued ingredients, and combining them with pasta has been a common practice, although each country adds its own flavor and personal touch. This particular recipe incorporates ingredients such as Canadian bacon and dry white vermouth, which give a modern and sophisticated twist to the traditional preparation, making it an ideal dish for those seeking new flavors without losing the marine essence.

How to prepare A new spaghetti with clams

To begin, bring 4 quarts of water to a boil in a large pot to cook the pasta.

Then, scrub the clam shells under cold water with a stiff-bristled brush to clean them well.

Heat the extra virgin olive oil in a large non-stick skillet.

Add the garlic and cook over medium heat until fragrant but not browned, about 1 minute.

Add the Canadian bacon and hot pepper flakes, and cook for 1 more minute.

Add the dry white vermouth and bring to a boil.

Then, add the bottled clam broth and bring it back to a boil.

Add the baking potatoes and the clams, cover the skillet well, and cook until the shells open and the potatoes are tender, about 8 minutes.

Meanwhile, cook the spaghetti in the boiling water until al dente, about 8 minutes.

Drain the pasta in a colander.

Add the pasta to the sauce and cook until it is hot and well coated with the sauce, about 2 minutes.

Finally, add the flat-leaf parsley and serve immediately to enjoy all its flavors.

Ingredients (10)

Littleneck Clams
Extra Virgin Olive Oil
Garlic
Canadian Bacon
Hot Pepper Flakes
Dry White Vermouth
Bottled Clam Broth
Baking Potato
Spaghetti
Flat-Leaf Parsley

Instructions (12 steps)

1 Bring 4 quarts of water to a boil in a large pot for cooking the pasta.
2 Scrub the clam shells under cold water with a stiff-bristled brush.
3 Heat the olive oil in a large nonstick skillet.
4 Add the garlic and cook over medium heat until fragrant but not browned, about 1 minute.
5 Add the bacon and chili flakes and cook for 1 minute.
6 Add the vermouth and bring to a boil.
7 Add the clam broth and bring to a boil.
8 Add the potatoes and clams, cover the skillet well, and cook until the shells open and the potatoes are tender, about 8 minutes.
9 Cook the spaghetti in the boiling water until al dente, about 8 minutes.
10 Drain the pasta in a colander.
11 Add the pasta to the sauce and cook until it is very hot and coated with the sauce, about 2 minutes.
12 Add the parsley and serve immediately.

Nutritional Information

Calories: 1537 kcal

Protein: 0g

Carbohydrates: 18g

Fat: 37g

Azúcar: 0g

Sodio: 213mg

Categoría

Pasta

Etiquetas

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Main Dish Pasta Seafood European Italian Dietary Pasta Rice And Grains Spaghetti Shellfish Clams Number Of Servings