Vongole Recipe by Valentina Serna
 Vongole Valentina Serna @cook_21506364 Vongole Share its first Cooksnap! Valentina Serna @cook_21506364 Ingredients 1 bag mussels 4 garlic cloves 1 hand full of parsley 1 glass white wine Salt Pepper 1 cup olive oil 1/2 box pasta 1 bag mussels 4 garlic cloves 1 hand full of parsley 1 glass white wine Salt Pepper 1 cup olive oil 1/2 box pasta Cooking Instructions 1 Prep: Chop up a hand full of parsley. cut and smash 4 garlic cloves. 2 Steam the mussels with all the ingredients (parsley, garlic, wine,salt, pepper, oil) 7 minutes or until they open up. (The ones that don’t open are baad mussels and need to be discarded). 3 At the same time as you boil the mussels, in a separate pot boil your pasta for 10 minutes or until al dente. 4 Drain your pasta and mussels and combine both in the same pot. enjoy! 1 Prep: Chop up a hand full of parsley. cut and smash 4 garlic cloves. 1 Prep: Chop up a hand full of parsley. cut and smash 4 garlic cloves. 2 Steam the mussels with all the ingredients (parsley, garlic, wine,salt, pepper, oil) 7 minutes or until they open up. (The ones that don’t open are baad mussels and need to be discarded). 2 Steam the mussels with all the ingredients (parsley, garlic, wine,salt, pepper, oil) 7 minutes or until they open up. (The ones that don’t open are baad mussels and need to be discarded). 3 At the same time as you boil the mussels, in a separate pot boil your pasta for 10 minutes or until al dente. 3 At the same time as you boil the mussels, in a separate pot boil your pasta for 10 minutes or until al dente. 4 Drain your pasta and mussels and combine both in the same pot. enjoy! 4 Drain your pasta and mussels and combine both in the same pot. enjoy! Veronica Pena and others reacted its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Share your Cooksnap Learn more about Cooksnaps Valentina Serna @cook_21506364 on April 05, 2020 00:12 Comments (3) Spicy George Foreman @spicygeorgeforeman August 23, 2021 02:46 Oh my goodness I made this with fettuccine, and it was so outstanding. Thought nonstop about it for two days after and made it again. Great recipe! I'm craving it again already Add a comment 0/0 Similar Recipes Spaghetti alle Vongole Spaghetti alle Vongole kairynel Vongole Bianco with Oysters and Olive Oil Vongole Bianco with Oysters and Olive Oil I prefer to cook oysters with good-quality extra virgin olive oil, garlic and rock salt. This is why I made an "oyster bianco" pasta... I love this kind of food. -The salt used in cooking pasta is a key factor in deciding the taste of the resultant dish. Follow exactly what is said here about the quantity of salt. -Do not overcook the oysters otherwise they will be tough. -Use as good a quality olive oil as is possible for making pasta dishes. It will make a big difference. Recipe by *ai* cookpad.japan Linguine al Vongole Linguine al Vongole Using fresh clams and some added shrimp make this a filling weekend meal. Goes great with a nice white wine. 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Recipe by Nagawasake chounan cookpad.japan Vongole Bianco - Clam Pasta Vongole Bianco - Clam Pasta I got a bunch of huge clams and wanted to try making this. Add butter to your Vongole Bianco to make it even richer. For 2 servings. Recipe by Nagawasake chounan cookpad.japan Vongole with a Japanese Twist Vongole with a Japanese Twist This vongole was what I ate at a restaurant with a friend who promised me "an amazingly delicious pasta dish." It was so tasty because they used ginger instead of garlic. I tried to recreate the dish so many times and have failed, but it is getting close, so I wanted to share. There is no need to season with a lot of salt and pepper because of the saltiness from the clams (I hardly use any). If you generally take a long time to cook a dish, you can cook all the way to Step 5 before boiling the pasta. If the ginger you are using is newly harvested, use more (about 20 g) and top the dish with thin strips. For 2 servings. 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Marilia Spaguetti Alle Vongole Spaguetti Alle Vongole It's the pasta that my mom loves most and when we traveled together to Italy i learned to love it too. Marilia Vongole Pasta - quick & easy Vongole Pasta - quick & easy Learned this from my cousin who loves to cook. This version uses basil instead of flat leaf parsley - delizioso! You may add white wine too, if you have it around. SpottedByD Vongole Pasta - quick & easy Vongole Pasta - quick & easy Learned this from my cousin who loves to cook. This version uses basil instead of flat leaf parsley - delizioso! You may add white wine too, if you have it around. SpottedByD Basic Pasta alle Vongole Basic Pasta alle Vongole I always use this method, but I think I looked at many recipes before arriving at this one. 1. When you cook the clams covered with a lid at step 1, be sure to cook over high heat. Cooking over high heat is a basic technique for "aglio e olio," and will emulsify the oil and liquid. 2. The liquid from the clams and the salt in the pasta boiling water add enough salt. If you taste it and think it needs more, add more. Recipe by Utsukushiki Roxanne cookpad.japan Basic Pasta alle Vongole Basic Pasta alle Vongole I always use this method, but I think I looked at many recipes before arriving at this one. 1. When you cook the clams covered with a lid at step 1, be sure to cook over high heat. Cooking over high heat is a basic technique for "aglio e olio," and will emulsify the oil and liquid. 2. The liquid from the clams and the salt in the pasta boiling water add enough salt. If you taste it and think it needs more, add more. Recipe by Utsukushiki Roxanne cookpad.japan Pasts in clam sauce (vongole) Pasts in clam sauce (vongole) sabrina.cuerden Pasts in clam sauce (vongole) Pasts in clam sauce (vongole) sabrina.cuerden Linguine Vongole (Linguine with fresh Clam Sauce) Linguine Vongole (Linguine with fresh Clam Sauce) Classic Italian seafood dish made with fresh clams with their own fresh juice into the sauce. WeekendWarriors Linguine Vongole (Linguine with fresh Clam Sauce) Linguine Vongole (Linguine with fresh Clam Sauce) Classic Italian seafood dish made with fresh clams with their own fresh juice into the sauce. 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