Spaghetti With Squid Ink, Clams, And Pistachios Recipe by Veronica Girgenti
Cooking Instructions 30 minutes 1 In a nonstick skillet, heat a drizzle of olive oil and add the finely chopped onion. Sauté for a few minutes, then deglaze with the white wine. Add the cleaned clams, a bit of chopped parsley, and the tomato pulp (you can also use tomato purée or chopped cherry tomatoes). Cover and cook over low heat for about 10 minutes. 2 When the sauce has thickened, set aside a few spoonfuls (to add when serving), then stir in two teaspoons of squid ink. Mix well, let it cook for a few minutes to blend the flavors, then turn off the heat. 3 Cook and drain the spaghetti, add it to the skillet, and toss for a few minutes. Serve with the reserved sauce and a sprinkle of chopped pistachios. 1 In a nonstick skillet, heat a drizzle of olive oil and add the finely chopped onion. Sauté for a few minutes, then deglaze with the white wine. Add the cleaned clams, a bit of chopped parsley, and the tomato pulp (you can also use tomato purée or chopped cherry tomatoes). Cover and cook over low heat for about 10 minutes. 1 In a nonstick skillet, heat a drizzle of olive oil and add the finely chopped onion. Sauté for a few minutes, then deglaze with the white wine. Add the cleaned clams, a bit of chopped parsley, and the tomato pulp (you can also use tomato purée or chopped cherry tomatoes). Cover and cook over low heat for about 10 minutes. 2 When the sauce has thickened, set aside a few spoonfuls (to add when serving), then stir in two teaspoons of squid ink. Mix well, let it cook for a few minutes to blend the flavors, then turn off the heat. 2 When the sauce has thickened, set aside a few spoonfuls (to add when serving), then stir in two teaspoons of squid ink. Mix well, let it cook for a few minutes to blend the flavors, then turn off the heat. 3 Cook and drain the spaghetti, add it to the skillet, and toss for a few minutes. Serve with the reserved sauce and a sprinkle of chopped pistachios. 3 Cook and drain the spaghetti, add it to the skillet, and toss for a few minutes. Serve with the reserved sauce and a sprinkle of chopped pistachios. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Whipped Coffee / Dalgona coffee (Iced) ☕️ 🧊 💗 Roasted Brussels sprouts 🤍 Az’s Burgers and Fries New England Boiled Ham Dinner Leftover Makeovers: 3 Cheese Bruschetta Whipped Coffee / Dalgona coffee (Iced) ☕️ 🧊 💗 Roasted Brussels sprouts 🤍 Az’s Burgers and Fries New England Boiled Ham Dinner Leftover Makeovers: 3 Cheese Bruschetta Walnut noodles Gajar Ka Halwa #CB7.. અડદિયા પાક # CB10...week 10 લીલવાના ઠેકરા લીલી હળદળ નુ શાક હળદળ નુ શાક Roasted spicy peanut 🥜 روسٹڈ اسپاٸسی مونگ پھلی🥜 African style tandoori chicken 🐓& kachumbari mixed salad Mutton Meethi ka paratha Walnut noodles Gajar Ka Halwa #CB7.. અડદિયા પાક # CB10...week 10 લીલવાના ઠેકરા લીલી હળદળ નુ શાક હળદળ નુ શાક Roasted spicy peanut 🥜 روسٹڈ اسپاٸسی مونگ پھلی🥜 African style tandoori chicken 🐓& kachumbari mixed salad Mutton Meethi ka paratha