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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

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