1 and 1/2 kg of vongole
400 g of spaghetti
1 small bunch of parsley
1/2 cup (American) of olive oil
3 cloves of garlic
2 tablespoons of white wine
4 cherry tomatoes
Salt to taste
1 and 1/2 kg of vongole
400 g of spaghetti
1 small bunch of parsley
1/2 cup (American) of olive oil
3 cloves of garlic
2 tablespoons of white wine
4 cherry tomatoes
Salt to taste
Heat two tablespoons of olive oil in a pan and crush one clove of garlic
Add the vongole to the pan and cover with boiling water
Cook until the shells open
Remove them with a skimmer and discard any that don't open
Reserve the cooking liquid
In another pan, heat the remaining olive oil and fry the two cloves of garlic until golden brown
Remove the garlic from the pan and discard it
Add the wine to the heated olive oil, the vongole, the reserved liquid, salt, and chopped parsley
Stir delicately and reserve
Prepare the pasta according to the manufacturer's instructions and drain it
Mix the cooked pasta with the vongole and drain excess liquid
Cut four large and double sheets of aluminum foil or parchment paper and divide the pasta mixture among them
Garnish with cherry tomatoes and close the packets like an envelope
Arrange the packages in a baking dish and bake at medium heat for 5 minutes
Serve immediately.
