Chef vocation

spaghetti vongole

Spaghetti with clams


The most famous spaghetti dish from Naples!

Ingredients:

2 kg spaghetti
3 kg carpet shells
100 g chopped basil
100 g chopped parsley
500 g cherry tomatoes
200 g extra-virgin olive oil
3 garlic cloves
Salt and pepper to taste

Procedure: 

Wash and clean thoroughly the carpet shells. Open them and put them in the oven to 96° C with steam for 10 minutes. Blast-chill and control there is no residual sand. Chop parsley and cut cherry tomatoes. Cook Spaghetti in boiling water. Brown carpet shells, cherry tomatoes, parsley and basil in oil and garlic. Drain Spaghetti and add them to the other ingredients. Sauté the Spaghetti together with the sauce.

 Spaghetti can be also steam baked in the oven inside a casserole full of water using the designated program. For better results, nonetheless, it is advisable to cook them in a pan on the fire.    

vapore

 

umidità

100 % standard

temperatura

105°C

tempo/sonda

20-25 minutes

ventola

Full Speed

 

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