Tagliatelle Con Vongole - Pasta With Little Clams
By: Ashley & Jason ...
Published: Saturday, August 7, 2010 - 6:58am

Ingredients




1 1/2 pounds fresh vongole or small clams
1/4 of a yellow onion, diced
4 cloves chop garlic as you desire
A glass of white wine
4 glugs of olive oil
A handful of chopped parsley
Chili flakes as desired

Preparation

1 In a large skillet over medium - low heat olive oil, sauté garlic & onions - slowly until translucent. About 7-10 minutes with no color. 2 Add your chili flakes. 3 Turn up heat to med-high. 4 Throw in your washed clams into the pan & saute for 1 - 2 minutes. 5 Add in white wine,cover & bring to a boil. Lower to a simmer & cook 2-3 minutes until all the clams have opened. 6 Turn the heat off & toss in your parsley . Check your seasons - it shouldn't need any salt as when the calms open they release sea water. 7 Serve over al dente pasta and give a drizzle of good olive oil over the dish once its done.

About


The Adriactic Sea is closed - so in honor of my favorite dish this month's pasta sauce is: Tagliatelle con Vongole. I love these sweet little clams, you just can't get enough. Enjoy your rest fish - we will eat you in September....Even the fish in Italy get a vacation in August!!