l Switch language for recipe in French l
Pici alle Vongole
For 2 people
Preparation time: 5min, Cooking time: 10 min
[ingredients title=”Ingredients”]
- 250g pici
- 250g small clams
- 1 chopped green onion
- 2 cloves garlic
- 1 cup white wine
- 10cl extra virgin olive oil
- 1 large handful of flat parsley, without the stems
- 1 handful of gray salt of Guérande (for pasta)
- Pepper
[/ingredients]
PREPARATION
- To remove sand, soak clams in water for at least 1 hour and change the water at least three times.
- Throw away clams which are broken or opened.
- Wash and chop the parsley.
- Peel the garlic cloves.
- In a stewpot, bring salted water to boil with coarse salt.
- Throw pici and cook according to the indications on the packaging so that they are al dente.
- In a pan, heat the olive oil over high heat with the crushed garlic and the chopped onion.
- Add the clams and three-quarters of the parsley and sauté.
- Lower the heat and cover.
- When all the clams are open, add the white wine and cook for 1 minute.
- One minute before the recommended end of cooking pasta, set in a bowl 2 ladles of water
- Drain the pasta and finish cooking in the pan with the clams.
- If necessary, add some cooking water to bind the mixture.
- Sprinkle with parsley, pepper and toss.
- Serve immediately in soup dishes.
Pici alle Vongole
For 2 people Preparation time: 5min, Cooking time: 10 min
Ingrédients
- 250 g pici
- 250 g small clams
- 1 chopped green onion
- 2 cloves garlic
- 1 cup white wine
- 10 cl extra virgin olive oil
- 1 large handful of flat parsley without the stems
- 1 handful of gray salt of Guérande for pasta
- Pepper
Instructions
-
To remove sand, soak clams in water for at least 1 hour and change the water at least three times.
-
Throw away clams which are broken or opened.
-
Wash and chop the parsley.
-
Peel the garlic cloves.
-
In a stewpot, bring salted water to boil with coarse salt.
-
Throw pici and cook according to the indications on the packaging so that they are al dente.
-
In a pan, heat the olive oil over high heat with the crushed garlic and the chopped onion.
-
Add the clams and three-quarters of the parsley and sauté.
-
Lower the heat and cover.
-
When all the clams are open, add the white wine and cook for 1 minute.
-
One minute before the recommended end of cooking pasta, set in a bowl 2 ladles of water
-
Drain the pasta and finish cooking in the pan with the clams.
-
If necessary, add some cooking water to bind the mixture.
-
Sprinkle with parsley, pepper and toss.
-
Serve immediately in soup dishes.