Recipe of Tasty Mediterranean black pasta with clams, just delicious!

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You can cook Mediterranean black pasta with clams, just delicious! using 8 ingredients and 7 steps. Here is how you cook that.

Ingredients of Mediterranean black pasta with clams, just delicious!

1. You need 2 of medium onions.
2. Make ready 6 of garlic cloves.
3. Take 1 of lemon.
4. You need of parsley.
5. You need 1200 gr. of clams.
6. Take 900 gr. of pureed canned tomato.
7. It’s 600 gr. of black pasta.
8. Prepare of dry white wine.

Cook the pasta in the boiling salted water.Drain the pasta when it's nearly done and stir it into the clams.Cook, stirring, until the pasta is tender and the mixture is saucy.The Pasta with Clams recipe out of our category Mussel and Clam!

Mediterranean black pasta with clams, just delicious! instructions

1. Put the clams in water 6 hours before cooking them. Add salt in the water..
2. Heat some oil in a large pan and chop the onion finelly and cook it until trans lucid..
3. Chop the 3 cloves and add it along with the tomato. Let it reduce for 10min. and add half a glace of the wine and let it reduce again for 15min..
4. Check the seasoning and, if too sour, add about 1 teaspoon of sugar..
5. Put the clams in a pot, grate the lemon and squeeze some of it directly on top. Chop the garlic and the parsley and mix in with the clams. Then add a glass of wine. Heat it until all the clams have opened..
6. Add the clams to the tomato sauce and reduce the wine once more, until most of it has evaporated. Correct seasoning..
7. Boil the pasta and add to the sauce. Serve right away..

Made exactly as directed, except used half fish stock and half white wine, and added lemon juice and a bit of mizithra cheese at the very end.Translates to pasta with escaped clams - no clams used, just clam juice.Chop the clams if they're big.

Mussels have three unbeatable advantages: Their delicious meat is low in fat and calories, but bursting with protein and providing a.Pasta alle Vongole is one of those mystical dishes where an alchemy so delicious occurs that a list of ingredients I like to use two kinds of clams in this pasta: larger littlenecks, which have a deeper clammy flavor, and smaller Manilas or cherrystones, which are.You may wonder why I'm sharing an Italian recipe as I mostly share Japanese recipes here on my blog.To match with clam pasta's spicy kick from red chili pepper, we've paired it with Pfendler Chardonnay.Hi Nami, This clam pasta looks so delicious !