Spaghetti vongole step by step recipe with photos

For some reason, I am very, very rarely invited to visit. Maybe I just eat a lot? I don’t know, I’ll have to think about it at my leisure, while my thoughts are on something else. A friend invited me to a bachelorette party! A bachelorette party for two and it was wonderful. Moreover, I was treated to spaghetti vongole , they cooked it in front of me, and it is so delicious that I can’t even find words. Still, real friends are cool: in addition to other natural bonuses, there is an indisputable fact associated with them: they know how to please you, and they make you happy. I’m going through a difficult period in my life right now; I’ve got a pile of questions that are lingering in the negative and are not being resolved the way I want. But I don’t like processes, in my universe they seem like an extra link, I need results. The latter are stressful, and because of this I hardly sleep, my thoughts are constantly immersed in open problematic moments, I walk around twitchy and angry. In general, it’s not the most pleasant picture; only the closest and most trusted people can stand it. Like, for example, my friend... But I’m not talking about her today, although she deserves a separate novel, and someday I’ll even write one. Today about spaghetti vongole and its step-by-step recipe with photos . Incomparable! Not only is it simple (and why, why have I never cooked something like this before?), it’s also tasty, healthy and simply delicious. In general, judging by the abundance of enthusiastic adverbs, you probably already understood that I really liked it. It remains to show how this is done.

In Russian, vongoles are called venerka shells, however, in the restaurant and culinary environment the name vongole is more common - this is how these mollusks are known all over the world. In Italy, of course, this pasta is prepared with the freshest, live seafood, but if you can’t buy a similar ingredient, you can replace it with frozen shells.

Spaghetti vongole is a traditional Mediterranean dish, however, you will not experience any difficulties in preparing it, everything is very, very accessible. The main rules of the recipe are simplicity and speed, so get ready for the fact that due to completely lazy actions you will get an absolutely amazing dinner.

Instructions

Let's go. Believe me, everything is so simple that there is nothing to talk about. Especially when someone else is cooking! This time my friend did everything, you remember, right? I was just taking pictures. So, fill the vongole with water. Salty. Yes, by eye. At the same time, let the spaghetti cook according to the usual pattern.

Cut the peeled garlic into thin slices.

Heat olive oil in a frying pan. Throw in the chili. Mmmm, already delicious!

A minute later - garlic.

And then vongole - pre-washed well under running water.

Stir and add wine. Cover with a lid.

After a couple of minutes, the vongoles will open. Oh, what a scent! Be careful not to overdo it - vongoles are not cooked for longer than 5 minutes; with prolonged heat treatment they become hard and “rubbery”.

Place spaghetti boiled until al dente in a frying pan.

Mix.

And we serve. Traditionally, spaghetti vongole is sprinkled with finely chopped fresh parsley; ours was dry. Not the same, but still cool! Bon appetit!

It was delicious for us!

Benefits and harms of consumption

Vongole shellfish is a very healthy and nutritious product. Here is a list of reasons why you should try this delicacy at least once in your life:

Volngole, like any other shellfish, is rich in fatty acids. They contain the same famous fish oil. Omega-3 strengthens the health of the body's cardiovascular endocrine system. 200 g of this dish contains half of the daily human consumption of fish oil. This acid also helps heal some wounds on the body or inside the body.
It has been scientifically proven that people who eat shellfish are less at risk of skin diseases. Fish oil helps eliminate acne, which is necessary in some cases for teenagers and people with problem skin.
Vongole helps eliminate bad cholesterol from the body and replace it with good cholesterol, which is very useful for the elderly, children, and people at risk.
These shellfish can completely replace meat for humans, as they contain a large amount of protein. Essential amino acids are also present in the dish. Amino acids help the body form cells and tissues. Thus, amino acids help heal wounds.
The dishes are recommended for people suffering from vitamin B12 deficiency. These dishes will help restore this deficiency and prevent diseases of the human circulatory and nervous system. It has been proven that B vitamins suppress stress and excessive nerve impulses in the human body.

Looking at the list of beneficial properties of shellfish, the thought of harm to vongola does not even occur to a person. This happens because they really don’t exist! The only thing that makes you think is buying this exclusive product in dubious places. The buyer runs the risk of being poisoned or being deceived in price by speculators.

Fact! It has been proven that 200 g of the delicacy replaces 100% of the daily requirement of 11 amino acids. 9 out of 11 amino acids are essential in the human body and are produced directly by the human hormonal system. Thus, dishes containing vongole can help a person survive the lack of essential substances from amino groups.

Yandex pictures

Spaghetti Vongole recipe:

The first and main product is our cockerel clams in shells. They are usually sold alive, in the ABC of Taste store I saw them practically crawling)) To be honest, my shells are clearly inferior in taste to what I ate in Cattolica, but, nevertheless, I got great pleasure! And so, before starting cooking, we wash the shells and shake them in a colander. If after these steps you see an open sink, throw it away. The mollusk is dead there, and it is unknown when it died and how fresh the shell is.

The second main ingredient is, of course, durum wheat pasta, spaghetti or linguine.

And these are the remaining ingredients for: oil, wine, onion, garlic, herbs, salt. I’ll say right away that I made 3 deviations from the Chef’s recipe: 1. I shamefully forgot about basil... I had to use dried 2. I don’t eat parsley - I took chives 3. I added butter in addition to olive oil

So, we set the pasta to cook, and about 7 minutes before the end of cooking, we put a second pan on the stove next to it, heat the olive oil in it, add the shells, chopped onions and garlic, basil, and pour in the wine. Oh, I completely forgot, Ramsay also puts chili peppers in there. Now close the lid TIGHTLY, shake a couple of times and leave on low heat for 4 minutes. Don't be alarmed, the sounds are a bit like popcorn being cooked))

Then we transfer the shells to a colander, and return the juice remaining after cooking to the pan. We inspect the shellfish; if there are any that haven’t opened, we throw them away. Cook the liquid over low heat for several minutes, adding chopped parsley (or onion) until it thickens slightly. Taste and season with salt and pepper (although you probably won't need salt). I also added a little butter, remembering the taste of a dish I ate in Italy.

When the sauce is ready, carefully drain the water from the pan with the spaghetti, add the sauce with herbs, stir, add the shellfish and stir again. Place spaghetti vongole on heated plates, drizzle with a little extra olive oil (optional) and sprinkle with herbs. Pour dry white wine into glasses and serve!

Bon appetit

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Spaghetti vongole

This dish captivated me when my husband and I were in Italy. It was a long time ago, in June 2011, and since then I have wanted to cook them at home. And now it turned out that the required recipe was in Gordon Ramsay’s book, which I have been using often lately, and at a gastronomic exhibition I was able to buy fresh shellfish at an affordable price. The recipe is simple, but it is INCREDIBLY tasty...

Category: Hot dishes › Pasta

Ingredients for Spaghetti Vongole:

Try cooking together

Vongole shells are delicious!!!

Author: Masha Date: 03.09. 2012 Category: Tasty India Tags: goodies, recipe

Vongole is one of the many types of shells. In Goa, women collect them on the rocks at low tide and then bring them for sale. For several years we avoided the Vongola and wrinkled our noses in contempt. But then we learned how to cook them!

At the end of the season, we were visiting our friend and part-time owner of the Russian restaurant “Moscow” Seryozha (I will definitely write about him and his restaurant). I tried his vongole in tomato sauce and realized that I was lost! The next day we went to the fish market to get shells.

They come in different sizes and, accordingly, different prices. We quickly found out that 50 of the fattiest ones with a total cost of 100 rupees (70 rubles) was enough for two and a half of us.

Experimenting with vongole for the first time, we decided to repeat Serezha’s recipe and make them in tomato sauce.

We needed:

1 Shells – 50 pieces

2. Tomatoes - 15 pieces, better overripe than vice versa

3. A little olive oil

4. A bunch of cilantro or any other greenery

5. Chili, garlic and other spices - to taste

Process:

1. First of all, the vongola needs to be soaked in salt water. To do this, they are thrown into cool salted water for 2 hours. The shells are spat on, producing a self-cleaning process. It is important not to oversalt the water, otherwise this salt will end up in the plate.

2. While the shells are being washed, there is time to prepare the sauce. The tomatoes are grated (no need for the skin, of course) and put into a saucepan to cook. You need to add salt and spices to taste. We have a chili pepper floating around. The readiness of the sauce is determined by testing - if it’s tasty, it’s ready. I like my tomatoes well simmered when the sauce becomes thick and rich.

3. The shells that you have bought should be rinsed under running water and allowed to dry so as not to create fireworks from hot oil.

4. In a frying pan (you need to take a larger frying pan, a larger one) heat up a little oil, after which the vongoles are dumped into it. It is better to sprinkle them in one layer. This is where the fun begins. Under the influence of temperature, the shells begin to open with a loud clink. 5-7 minutes is enough. If one does not open, you need to catch it and throw it away - the shell you got is dead, it’s not worth eating.

5 The shells release a juice that is slightly bitter and has a specific taste. You can pour it out, or you can leave it. I like it when it sets off the dish, but only a little, so I leave a little sauce.

6. The dish is almost ready, all that remains is to combine the ingredients. Depending on the volume of the container, either add the sauce to the frying pan, or vice versa, and simmer together for another minute.

7. At the end, cover everything with chopped herbs.

The pasta went great! The experiment is valid!

After the first run on the vongola, I couldn’t stop. So the next step was to cook them in a creamy sauce. It's even simpler here.

We needed:

1 Shells – 50 pieces

2. Cream - a pack, no matter how much you don’t mind

3. A little olive oil

4. A bunch of herbs, I like basil

Process:

1. Everything is the same right down to the opening of the shells, bypassing, of course, the tomatoes.

2. Finished shells are filled with cream

3. Sprinkle with chopped herbs

You can judge how tasty it is by our child

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to “Vongole shells are delicious!!!”

goryunova:
03/09/2012 at 07:20
Well done, good luck to you!!!
Answer
Dilya:
03/09/2012 at 08:34
This is where it would be nice to spend a vacation - it’s simply paradise for seafood lovers! And preparing such a dish will not be difficult, all that remains is to buy shells, we already have everything else))
Answer
Golden Nata:
03/09/2012 at 10:08
Apparently very tasty. Thank you for the interesting article, if we have the opportunity we will definitely try these shells. Come visit.
Answer
Elena:
03/09/2012 at 11:13
I would like to know how to get such shells, but in general I would really like to try it.
Answer
Zolotarev Roman:
06/09/2012 at 18:22
Looks appetizing. I ate something similar in Crimea. Although I think they were called differently. It was delicious. I think you'll like these things too.
Answer
Marina:
19/02/2014 at 18:05
I regularly buy such fresh cockerels in Kyiv at the Vladimirsky market in the “Fish Shop”. I love them very much, I also like mussels in a shell, they are prepared in the same way as cockerels. Thanks for the recipe.
Answer
Valeria:
09/30/2016 at 19:05
Friends, we sell Vongle for a truly reasonable price. Call us, we will offer you live Vongle, not frozen shellfish, which have long lost their taste and many vitamins, but rich, better shellfish with home delivery! 8-915-466-00-98
Answer
Valeria:
08/12/2016 at 17:49
Friends, I’ve been coming to this site for a long time and love your recipes. I found one online store, now I even tried everything you recommend, and found the necessary seafood on this site krilyoncape.ru At least everything there is not so expensive.
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Pasta with vongole: step-by-step photo recipe

Pour olive and pepper oil into a thick-bottomed frying pan, add chopped garlic, and lightly fry.
Add chopped curly parsley, pour in wine, add vongole shells and simmer over low heat.
Cook the pasta until almost al dente, then drain in a colander.
Add the pasta to the pan and cook until fully cooked, adding salt and pepper to taste if necessary.
Place the cooked pasta, sauce and vongole shells on plates and serve.

Pasta recipe with shells - Spaghetti Vongole

Vongole is the Italian name for Venus shells. Spaghetti vongole is a Neapolitan "pasta with shells" dish.

This pasta has everything: the bright taste of the sea, the aroma of garlic and parsley, the spiciness of chili, the softness of the paste.

Ingredients:

Olive oil
Garlic
Chilli
Vongole shells
Boiled spaghetti
Spaghetti cooking water

Preparation of spaghetti vongole:

Fry the crushed garlic clove and chili pepper in olive oil.
Add pre-washed vongole shells and a ladle of water (no wine), simmer for 1 minute, stirring vigorously.
Remove and discard unopened shells, garlic, chili.
Add parsley, separately cooked spaghetti and another ladle of water left over from cooking the spaghetti.
Boil everything together, stirring vigorously for 1 minute.
Do not add salt (there is enough salt in the shells)

Incredibly delicious!

Recipe name

Spaghetti vongole

2018-09-08

Rating