Spaghetti alle vongole can be made from various shellfish. Cockles are used for this dish. The ingredients below are for the preparation of spaghetti in Bianco (with garlic, parsley and white wine). In addition to this preparation method, there is also a Rosso preparation method, which is with tomato and basil.
Ingredients (2 persons)
- 200 gr. spaghetti (or as much as desired)
- 1 kg. cockles
- 2 red peppers
- 2 cloves garlic
- 1 spring onion
- 1 onion
- Parsley
- Olive oil
- White wine (200 ml)
- black pepper
- coarse sea salt
The same amount of ingredients can be used for 4 people, but more spaghetti should be used. Of course the ingredients can be expanded, but this is not necessary.
Preparation
Wash the cockles in a large bowl of salt water. Make sure the water is highly salted. Let the cockles stand in the water for about 30 minutes. The water will become cloudy, this is a good sign, it means the cockles are getting rid of sand.
Remove the cockles from the water and change the water, again use salt water. Leave the cockles in the salt water for 15-25 minutes and change the water again. Repeat this action at least 1 more time. If the water is still cloudy, repeat the action again. Then rinse the cockles.
Boil the spaghetti in plenty of salted water. Preferably al dente.
Remove the seeds from the red peppers and cut the peppers into thin rings. Peel the garlic and cut it into thin slices and peel and cut the onion into small pieces. Cut the spring onion into thin rings.
Heat a frying pan with oil over high heat and pour in the cockles. Make sure the cockles touch the bottom. Stir the cockles well. The shells open.
Add the red pepper, onion, spring onion and garlic to the cockles and fry briefly. Then the white wine should be poured into the cockles. Sprinkle black pepper over the clams if desired.
Drain the spaghetti as soon as it is ready.
The spaghetti can then be stirred through the cockles so that the flavors mix. You can also keep it separate.
Serve
Put the spaghetti and cockles on a plate and add chopped parsley.
As a wine you serve a non-wood-aged wine with it. Think of a Verdicchio or Pinot Grigio.
