To prepare the vongole let them sit in a bowl of salt water 30 min, they will breath and filter the water, releasing any sand they have inside.
Rinse in cold water and separate any open ones, they are dead. You can drop every single one into a metal bowl, dead but closed ones will open and you can throw them away.
Heat some olive-oil in a pan. Fry lot’s of chopped garlic till they start to colour, add a some chillies ( we like the dish rather spicy ) and the clams. Let them cook for approximately 30 seconds then add two glasses of dry white wine and cover the pan with the lid to allow the clams to steam open.
Don’t eat any clams that did not open.
Meanwhile cook the pasta, mix with the clams and some more olive oil.
here in sardinia we bought local, slightly different clams than we buy at home.
To prepare the vongole let them sit in a bowl of salt water 30 min, they will breath and filter the water, releasing any sand they have inside.
Rinse in cold water and separate any open ones, they are dead. You can drop every single one into a metal bowl, dead but closed ones will open and you can throw them away.
Heat some olive-oil in a pan. Fry lot’s of chopped garlic till they start to colour, add a some chillies ( we like the dish rather spicy ) and the clams. Let them cook for approximately 30 seconds then add two glasses of dry white wine and cover the pan with the lid to allow the clams to steam open.
Don’t eat any clams that did not open.
Meanwhile cook the pasta, mix with the clams and some more olive oil.
here in sardinia we bought local, slightly different clams than we buy at home.