Spaghetti Vongole


Cook 600 g spaghetti al dente.

Chop 3 garlic cloves, 1 onion,  chilli pepper and fry all of it in oil. Add the cockles (1 kg) and fry for a minute. Pour 2 dl wine over the clams and cook until the clams opens. Add the cooked spaghetti, 3 tbsp spaghetti water and some butter to the cockles. Garnish with chopped parsley.

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2 thoughts on “Spaghetti Vongole

  1. Pingback: The sunny side of Sicily « NordenBerlin

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