Sunday, July 11, 2010

Perciatelli with vongole - Perciatelli con le vongole (ITALY)

This is a simple summer treat that just depends on your ability to find fresh 'vongole' clams and ripe, deliciuos summer tomatoes. We use vongole from the local japanese store and ripe cherry tomatoes from the farmer's market. Omit tomatoes if not in season. Fresh, live vongole are tightly closed before cooking and open after 2-3 minutes in the pot. Discard any clam that is still closed at the end of the cooking process.

While the pasta is cooking, fry ~3 garlic cloves and a couple of dry italian peperoncini in good quality olive oil. Add the vongole, salt, pepper and a dash of white wine. Cover the pot and steam the vongole until open, this should take but a couple of minutes. When the pasta is al dente, toss it with the vongole in their juice (discard some of the empty shells if you wish).

Finally add 4-5 cubed cherry tomatoes, chopped italian parsley and about a tablespoon of very good olive oil.


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