The paste alle vongole veraci It is one of the ways to prepare the most popular pasta in Italian cuisine. It is a simple recipe that seeks to make the most of the taste of fresh clams, without adding too many ingredients to the dish that mask its flavor, thus achieving a tasty and light sauce.
In Italy there are those who are in favor of adding natural tomato sauce to the recipe or those who prefer to eat it only with clams. We have tried both and they are delicious. You decide.
Ingredients: 500 gr. pasta, 800 grams of fresh clams, 4 cloves of garlic, 400 grams of tomato sauce, olive oil, salt, fresh parsley
Preparation: First we have to soak the clams in cold water for several hours. Before cooking we wash them and drain them well.
First we put the pasta to boil in plenty of salty water. Meanwhile we chop the garlic to lightly brown them in a saucepan with olive oil. If we are going to add tomato to the sauce, this is the time. The tomato must be well sautéed so that it loses its water.
Now we add the clams over the garlic sauce. If we are going to make them with the tomato sauce, we will have to sauté them separately. We sauté them for a few minutes until they are all open.
When they are open, we remove half of them from their shell, so that it is more comfortable to eat the pasta. If we have made the tomato sauce, we add the juice that the clams have released and let the sauce cook for about ten minutes over low heat so that it reduces and takes on flavor.
If we have chosen to cook the pasta without tomato, we reduce the clam juice in a small scoop for a couple of minutes. Now we drain the pasta well and mix it with the clams and the sauce, either with its juice or tomato sauce, and sauté for a couple of minutes with a little chopped fresh parsley and add salt.