Distinct Prima rendition of a rich and aromatic sauce of clam juice and fish consommé to make spaghetti vongole or picante di vongole.
Simple
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INGREDIENTS
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Ingredients For Step 1:
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20gGarlic, Chopped
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16gOlive Oil
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As desired, optionalRed Chilli
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Ingredients For Step 2:
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480gClams
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4 tspWhite Wine
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1 pktPrima Taste Vongole Pasta Complete Sauce
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Ingredients For Step 3:
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140gSpaghetti
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Optional Ingredients:
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80gGarlic, Chopped
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20gOlive Oil
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15g, optionalRed Chilli
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4 tspWhite Wine
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We Recommend:
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For Red Chilli: Chilli Padi, Bird’s Eye Chilli
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For Clams: Fresh Manila Clams
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For White Wine: Chardonnay
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For Spaghetti: San Remo Spaghetti
Steps
- SPAGHETTI PREPARATION
- 1. Bring 3L water to high boil and cook spaghetti. Pre-cook spaghetti 3-4 mins less than recommended cooking time.
- 2. Drain and drizzle with 10g olive oil. Mix well to prevent sticking.
- 3. Leave it to cool at room temperature.
- COOKING STEPS
- 1. Heat pan on medium heat, add olive oil, garlic and red chilli (optional). Stir fry till fragrant.
- 2. Add clams and white wine. Stir fry to mix well. Add Prima Taste Vongole Pasta Complete Sauce, stir and cover pan for approx. 2-3 mins (depending on the size of the clams) to cook clams.
- 3. Remove opened clams and set aside. Cover pan & leave the unopened clams and sauce in the pan.
- 4. Add spaghetti into pan and stir well. Toss the spaghetti with the sauce for 3-4 min or till sauce thickens slightly.
- 5. Add in opened clams, mix well and cover pan for approx. 10 secs.
- PREPARATION: FOR GARLIC AND CHILLI IN OLIVE OIL
- 1. Heat pan on medium heat and add olive oil, garlic and half of the red chilli (optional). Stir fry till fragrant.
- 2. Add a pinch of salt and stir fry for approx. 90 secs.
- 3. Add in white wine and stir fry for approx. 1 min.
- 4. Turn off heat and add in the remaining red chilli (optional). Mix well and pour into serving bowl.
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