Efter Lisas och Patriks musselbravader blev jag plötsligt sugen på Spaghetti alle vongole. Jag blir sällan sugen på musslor, men hjärtmusslor serverade på det sättet kan jag längta efter. Godast som jag fick dem hos F i Milano för kanske 20 år sedan. Så jag skickade ett meddelande till henne på F***book. De här recepten ska jag testa så snart jag hittar hjärtmusslor till rimligt pris, och helst i mindre förpackning än ett kilo.
Hi & happy new year!
I would very much like to have your recipe for spaghetti alle vongole, the way you cooked it for me at your parents house about 20 years ago. Could you please send it to me? Pleeease?
This is privilege for me!!!
That's quite easy. You need fresh vongole (the shells are closed if they are alive, pay attention), garlic, minced fresh parsley, extra-virgin olive oil.
Wash vongole in cold water, let them in the water for one hour.
Put them in a pan with some olive oil and minced garlic, with a cover. High temperature to kill quickly the poor vongole and make them suffer less. They will open up, and let some water out of the shell. They will be ready quite soon. In the meanwhile cook the pasta as always.
Add minced parsley just a couple of minutes before putting the pasta in the pan with the rest. Pay attention to leave a little water left from the vongole, because the final outcome is better if the pasta will be a little moisty. Add more Olive oil at the end in each dish.
If you like fresh garlic, you can choose to add minced parsley AND Garlic at the end. If you just use the Garlic at the beginning, cooking it together with the vongole (and removing the pieces before adding the Pasta), the flavor will be smoother.
Very easy, isn't it?
Enjoy your pasta!
Best wishes to you too, and take care!!!
But as I remember it, you had tomatoes in the sauce as well, didn't you? And I think that some white wine was involved as well.
(Unfortunately, vongole seem to be very expensive in Sweden. I was quoted a price of 160 kronor a kilo today.)
You are quite right, your memory is far better than mine! the one I described you is the "white version". For the red one, after the vongole had opened up, add tomato souce, and let the sauce cook until it becomes thick (this is not easy to tell unless you see it). No parsley or garlic at the end.
If you want to be kind to your guests, you could pause the cooking and remove part of the shells after the vongole opened up. They will appreciate this, although I think fingers dipped in the pasta make the dinner more enjoyable...
Jag tycker inte att man ska skala musslorna åt gästerna. Men det kanske beror på vad man har för gäster.
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