Estimated reading time: 4 minutes
The to-cook list. Like many food bloggers, I have a long to-cook list…. Every day you see all kinds of things passing by and you think: “yes, this one is so good, I have to make it”. The spaghetti vongole had been on my list for a long time. And I specially waited until I was in France. Why? Because I can choose the fresh shells myself in the supermarket and I really think it is a delicious summer recipe. And so it came about that I put a delicious spaghetti on the table here in France. One that I will definitely make more often because I really liked it! Get started quickly with this delicious garlic spaghetti with shells. spaghetti recipe
And this is how you make the Garlic spaghetti with shells:
-We first start with the preparations for cutting and preparing the products. Making this recipe takes some timing but is not very complicated.
-Take the clams there and put them in a colander and wash them under the cold tap so that any sand and other dirt is washed out of the shells. You throw away the shells that don't close when you tap them. The rest you leave until use.
Cut the garlic cloves into thin slices, the tomatoes into small pieces and finely chop the parsley and red pepper.
-Put a large pan of water with salt on it and cook the spaghetti for 8 to 9 minutes. While the spaghetti is cooking, we prepare the shells.
- Take a large frying pan and add a good splash of olive oil. Heat this well and then add the garlic and finely chopped red pepper. Your kitchen will smell right away because that garlic smells really good!
-Make sure that the garlic does not burn, add the dried tomato pieces and the tomato tapenade. Stir everything into a nice sauce and then it's time for the shells. Fry it briefly and then add the wine. Briefly put the lid on the pan.
-After a minute, remove the lid from the pan and shake the whole thing, you will see the shells all slowly open. Throw away the ones that didn't open in the end.
-Finally, drain the spaghetti and tip it into the frying pan, and add the chopped parsley. Then mix everything up nicely.
Garlic spaghetti with shells
Grab the plates and scoop up the spaghetti vongole, garnish with some fresh parsley in this spaghetti vongole recipe
Here you will find the complete recipe with all the ingredients you need. I hope you have fun preparing the dish below.
Garlic spaghetti with shells
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Ingredients:
- 400 gram clams
- ½ pack spaghetti
- 1 Spanish / chili pepper
- 5 garlic cloves
- 6 dried tomatoes in oil
- ½ bush half a bunch of parsley
- salt
- 2 tablespoons tomato Tapenade
- 1 glass White wine
- olive oil
- peper
Nice and easy: click on the logo of your favorite supermarket to add the ingredients.
And this is how you make it:
- We first start with the preparations for cutting and preparing the products. Making this recipe takes some timing but is not very complicated.
- Take the clams there and put them in a colander and wash them under the cold tap so that any sand and other dirt is washed out of the shells. You throw away the shells that don't close when you tap them. The rest you leave until use.
- Cut the garlic cloves into thin slices, the tomatoes into small pieces and finely chop the parsley and red pepper.
- Put a large pan of water with salt on the stove and cook the spaghetti for 8 to 9 minutes. While the spaghetti is cooking, we prepare the shells.
- Then take a large frying pan and add a good splash of olive oil. Heat this well and then add the garlic and finely chopped red pepper.
- Make sure that the garlic does not burn, add the dried tomato pieces and the tomato tapenade. Stir everything into a nice sauce and then it's time for the shells. Fry it briefly and then add the wine. Briefly put the lid on the pan.
- After a minute, remove the lid from the pan and shake the whole thing, you will see the shells all slowly open. Throw away the ones that didn't open in the end.
- Finally, drain the spaghetti and tip it into the frying pan, and add the chopped parsley. Then mix everything up nicely.
- Delicious bites!
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spaghetti recipe
This is sooooo delicious!
pasta as pasta should be