Cavatelli alle Vongole - pasta with clams

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

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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