Spaghetti with Vongole

Name: Spaghetti with Vongole
Yield: 4
Ingredients: Ingredients; 500 g of spaghetti; 3 tablespoons white wine; 1 beef stock cube; 1 cup boiling water; 5 tablespoons olive oil; 1 minced garlic clove; 3 diced tomatoes without seeds; 500 g vongole with shell and washed; 1 tablespoon butter; 3 tablespoons chopped parsley; 1 pinch of white pepper; Salt to taste

1
Ingredients
2
500 g of spaghetti
3
3 tablespoons white wine
4
1 beef stock cube
5
1 cup boiling water
6
5 tablespoons olive oil
7
1 minced garlic clove
8
3 diced tomatoes without seeds
9
500 g vongole with shell and washed
10
1 tablespoon butter
11
3 tablespoons chopped parsley
12
1 pinch of white pepper
13
Salt to taste

Ingredients

1
Ingredients
2
500 g of spaghetti
3
3 tablespoons white wine
4
1 beef stock cube
5
1 cup boiling water
6
5 tablespoons olive oil
7
1 minced garlic clove
8
3 diced tomatoes without seeds
9
500 g vongole with shell and washed
10
1 tablespoon butter
11
3 tablespoons chopped parsley
12
1 pinch of white pepper
13
Salt to taste

Directions

1
Preparation
2
1
3
Bring 5 liters of water to a boil with 1 tablespoon of salt
4
Add the spaghetti in portions and cook until al dente (soft but still firm)
5
2
6
In a small pan, heat the white wine over low heat and add the beef stock cube dissolved in boiling water
7
Mix and remove from heat. Reserve
8
3
9
In another pan, heat the olive oil and sauté the garlic until fragrant
10
Add the tomatoes and cook for 2 minutes
11
Mix the sauce with the cooked tomato and let it simmer until the liquid reduces to half
12
Turn off the heat and add the vongole
13
Season with salt, cover the pan, and let it cook until the shells open
14
Drain the spaghetti and add the butter
15
Gradually add the vongole sauce and mix well
16
Sprinkle with parsley and pepper
17
Serve immediately
18
Serves - 4
19
Calories - 437 per serving
20
Easy