Vongole

Pasta vongole is especially popular in summer because it is a light and aromatic dish that naturally conveys the atmosphere of the Italian coast.
It is distinguished by its simplicity and bright flavors, which combines high-quality ingredients and special cooking techniques.

Preparation Time

0-30 min

Difficulty

Medium difficulty

CAL

250-500 calories

Type of Food

Main dish

Goes with

Limonati by Borjomi citrus

Recipe author

Zura Sadunishvili

Ingredients

Portions :

spaghetti

0.15 gram

Olive oil

0.05 gram

Garlic

0.01 gram

capers

0.01 gram

Red Bulgarian

0.05 gram

red pepper

0.01 gram

Shellfish

0.1 gram

colorful cherry

0.07 gram

Lemon

0.05 gram

Butter

0.05 gram

step

Let's stock up on the necessary ingredients: seafood, spaghetti, parmesan and vegetables.

Pour olive oil on a heated pan. Add finely chopped garlic slices and red pepper to a little golden color.

At the same time, cook the pasta

step

Add capers, colorful cherry tomatoes, red bell peppers, a little pasta water and half-cooked pasta to the pan.

Then move the mussels and clams. Add finely chopped parsley, parmesan, butter and reduce. When it emulsifies, the paste is ready

Serve

To serve, grate additional Parmesan cheese or finely chopped parsley and garnish with a lemon wedge.

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