| Spaghetti Clams Vongole Recipe |
Wouldn't you like to know how to make real italian spaghetti with clam sauce and have it come out great, complements flying. And make it better than most any restaurants. This is a very easy recipe to make and it comes out like nothing you have had before. The dish is served in large soup dishes full of al dente spaghetti and clams in plenty of buttery broth, sprinkled with Parmigiana cheese. You eat it with a large spoon and a fork. The only hard part is cooking the spaghetti al dente (lots of water, salt & eight minutes cooking). The reason for lots of water is that cooking pasta is actually a chemical reaction. The longer the spaghetti is in the water; the denser the water becomes because of the starch being released by the pasta. This starch transfer reaction will stop if the water becomes saturated with starch and the pasta will stop cooking and will be hard in the middle. That is not al dente; it is under cooked pasta because of too little water. With a big spaghetti pot and plenty of salted water this does not happen. So your all set with your perfectly cooked pasta; all strained and butter added to keep it form sticking. Do not rinse the pasta while you strain it. It's against the law in Italy.
Now add to it the recipe for four star clam soup and mix it up. You can chop the clams in the soup beforehand if they are too big (it's easier better to cut them with scizzors right in the bowl, it will prevent the broths from turning gray from the clam bellies and don't stir the soup). Serve in individual large soup bowls with plenty of broth and sprinkle with the cheese. Bon appetitto!
★★★★
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