Spaghetti with Vongole

Name: Spaghetti with Vongole
Yield: 5
Ingredients: 2 kg of fresh vongole clams; 4 minced garlic cloves; 1/3 cup of finely chopped onion; 4 tablespoons of olive oil; 6 diced tomatoes, peeled and seeded; Salt and black pepper to taste; 2 tablespoons of parsley; 300g of spaghetti

1
2 kg of fresh vongole clams
2
4 minced garlic cloves
3
1/3 cup of finely chopped onion
4
4 tablespoons of olive oil
5
6 diced tomatoes, peeled and seeded
6
Salt and black pepper to taste
7
2 tablespoons of parsley
8
300g of spaghetti

Ingredients

1
2 kg of fresh vongole clams
2
4 minced garlic cloves
3
1/3 cup of finely chopped onion
4
4 tablespoons of olive oil
5
6 diced tomatoes, peeled and seeded
6
Salt and black pepper to taste
7
2 tablespoons of parsley
8
300g of spaghetti

Directions

1
Rinse the vongole clams well under cold running water
2
In a large skillet, sauté the garlic and onion in olive oil until they start to caramelize
3
Add the tomatoes, cover the skillet, and simmer over low heat for 15 minutes
4
Add the vongole clams and cook over medium heat with the skillet covered for 15 minutes
5
Discard any unopened shells
6
Season with salt and black pepper
7
Add the parsley, mix well, and reserve
8
Cook the spaghetti in 3 liters of boiling water until it's al dente
9
Drain and immediately combine with the vongole clam sauce, which should be hot
10
Serve 5 portions.