Captains Dinner Logo
to top

Cavatelli alle Vongole - pasta with clams

December 29th, 2017 | main dishes

Recently my dearest Captain was on shore leave in Molfetta/Italy together with Leonardo. They had pasta with clams and he raved about this dish in our evening phone call. There, I decided to make my try and prepare it at home one day. Luckily, Leonardo gave him a packet of original south Italian Cavatelli pasta to take home – they are said to be the best pasta ever with clams.

Cavatelli alle Vongole - pasta with clams Cavatelli alle Vongole - pasta with clams

Pasta with clams

(4 servings)

1 kg fresh clams
rinse thoroughly under running water, throw away open or damaged clams, give the closed mussels in a large pot, add
¼ l dry white wine
bring to a boil, cook about 5 minutes until the shells open, discard unopened clams, take the others out of the pot, let them cool down, strain clam broth through a fine hair sieve or cloth, put aside
1 bunch flat-leaf parsley
1 onion
3 garlic cloves
chop very finely
4 TS olive oil
heat in a pan, sauté the onion mixture, deglaze with clam broth and boil down to about half
400 g pasta (best Cavatelli or Spaghetti)
boil in 4 l salt water, “al dente” in 8-10 minutes
take out the flesh of some of the clams, put them into the sauce, let them get warm, but don’t cook
2 TS butter
stir in flakes to the sauce
½ lemon (about 2 TS juice)
Salt and pepper from the mill
spice, drain pasta, mix with
2 TS olive oil
add the clam sauce and the remaining clams with shells, arrange on preheated plates
½ bunch of flat-leaf parsley
chop and sprinkle with freshly ground pepper on the pasta dish

Leave me a message

Leave a Reply

Your email address will not be published. Required fields are marked *

August 19th, 2018 | bread & pastries

Tomato bread against the tomato glut

The other day we were invited for a barbecue with dear friends. They served a super-tasty tomato bread. As a matter of course, I immediately asked for the recipe, of course! The bread was made in a Thermomix food processor. I do not own such a processor. Of course, the recipe also works without the device, and quite sensually with your hands in the dough.

read more
Indonesian Gado Gado, a colorful vegetable plate with boiled egg halves, fried tofu, krupuk and peanut sauce March 27th, 2020 | main dishes

Indonesian Gado Gado – a delicious “blend”

Gado Gado is an Indonesian national dish (one of the few without rice) that could be described as a large, colorful vegetable plate with exotic peanut dressing. If Gado Gado is served in the crew mess, my dearest captain usually gets a bright and proud message from an Indonesian crewmember: “Today it’s Gado Gado, Captain!” Because he likes this dish so much, we now prepare it at home from time to time…

read more
April 11th, 2018 | main dishes

What does Ratatouille have in common with Frankfurt Green Sauce?

Granted, at first glance (or better: bite) not much. But surely there are infinitely many, different opinions about the “what” and “how” for both dishes. What exactly are the ingredients and how exactly is it prepared. One thing seems indisputable: tomatoes, aubergines, zucchini and peppers are a must, everything else can.

read more

Subscribe

Just enter your data, and you will be notified of the latest posts.