Spaghetti alle Vongole (English)

Spaghetti (or tagliatelle or linguine) alle Vongole

 ingredients

 250g pasta (spaghetti, tagliatelle or linguine)

 1 kg of clams

 1 onion

 4 cloves of garlic

 1 bunch of parsley

 250 g cherry tomatoes

 6 dried tomatoes

 ½ dried Sicilian pepper

 ½ glass of dry white wine (Bourgogne aligoté?)

 Olive oil

 Salt pepper

 Soak the clams in a bowl of salted water for ½ hour to remove sand

 Finely chop parsley (about a large glass of leaves, chop with scissors)

 Chop the garlic

 Put the garlic and parsley in a pot with a little olive oil

 Fry 3 minutes over high heat stirring continuously 

 Add the clams, cook for about 5 minutes until they are all open

 Remove clams with garlic and parsley

 Filter the juice with a strainer covered with a cloth or some paper towel

 Remove the clams from the shells except for a few to decorate.

 In the pot, put some olive oil

 Add the chopped onion, cherry tomatoes, chopped pepper, dried tomatoes cut into thin strips.  Fry on high heat then lower the heat and let simmer 10 minutes

 Add ½ glass of white wine, clam juice and heat over high heat for 5 to 10 minutes to reduce the sauce.

 Add a little pepper from the mill.  Keep warm

 Cook the pasta

 When the pasta is cooked, add the shelled clams to the sauce, add the pasta, mix and add the clams in their shells to decorate.