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Spaghetti Vongole

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Ingredients
  Olive oil/Null 45 Milliliter (3 Tablespoon)
  Garlic/Null 2 Clove (10 gm), crushed (Null)
  Finely chopped capers/Null 75 Milliliter (1 Tablespoon)
  Onion/Null 1 Small, chopped (Null)
  Canned tomatoes/Null 1 Pound, drained (450 Gram)
  Dried basil/Null 1⁄2 Teaspoon (2.5 Milliliter)
  Spaghetti/Null 1 Pound (450 Gram)
  Canned minced clams/Null 15 Ounce, drained (425 Gram)
  Chopped parsley/Null 15 Milliliter (1 Tablespoon)
  Lemon wedges/Null 3 (To Serve)
Directions

1. Heat the oil in a saucepan and fry the garlic, capers and onion until the onion is softened. Stir in the tomatoes, basil and seasoning to taste, cover and simmer gently for 30 minutes.
2. About 10 minutes before the sauce is ready, cook the spaghetti in boiling water until it is al dente.
3. Add the clams and parsley to the tomato sauce and heat through gently, stirring well.
4. Drain the spaghetti and tip it into a warmed serving bowl. Pour over the clam sauce and garnish with lemon wedges.

Recipe Summary

Cuisine: 
Italian
Course: 
Snack
Method: 
Simmering

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