Spaghetti with Vongole

Name: Spaghetti with Vongole
Yield: 8
Ingredients: For the sauce; 1/4 cup of olive oil (60 ml); 1 medium onion (100 g), finely chopped; 2 kg of vongole clams, thoroughly cleaned; 1 tablespoon of all-purpose flour; 1 1/2 cups of dry white wine (360 ml); 1 teaspoon of salt; 500 g of spaghetti

1
For the sauce
2
1/4 cup of olive oil (60 ml)
3
1 medium onion (100 g), finely chopped
4
2 kg of vongole clams, thoroughly cleaned
5
1 tablespoon of all-purpose flour
6
1 1/2 cups of dry white wine (360 ml)
7
1 teaspoon of salt
8
500 g of spaghetti

Ingredients

1
For the sauce
2
1/4 cup of olive oil (60 ml)
3
1 medium onion (100 g), finely chopped
4
2 kg of vongole clams, thoroughly cleaned
5
1 tablespoon of all-purpose flour
6
1 1/2 cups of dry white wine (360 ml)
7
1 teaspoon of salt
8
500 g of spaghetti

Directions

1
Prepare the sauce: in a large skillet with olive oil, sauté the onion over high heat until it starts to brown
2
Add the vongole, flour, wine, and salt
3
Cover, reduce heat, and cook until the shells open (approximately 35 minutes)
4
In a large pot, bring 3 liters of water to a boil with a pinch of salt
5
Cook the pasta in the hot water until it's al dente, which is tender but still firm to the bite (approximately 8 minutes)
6
Drain, combine with the sauce, and serve hot
7
404 calories per serving