spaghetti con vongole

Life is a combination of magic and pasta.


I try not to let life pass me by -- perhaps I'll sit down with one of Fellini's films (Amarcord is particularly magical) as I devour this delish dish.

spaghetti con vongole (a.k.a. pasta n' clams)
serves 4

porcini mushrooms (I usually use dried porcini -just soak 'em in water for a bit before using)
olive oil
1/4 teas dried red pepper flakes or a few dashes of cayenne
Fresh clams - enough for 4 seafood lovers
1/2 cup dry white wine
1 tomato, cubed
handful of fresh parsley, roughly chopped

Scrub and rinse clams, tossing any open or cracked shells. In a large saucepan over med heat, sauté mushrooms and pepper flakes in olive oil. Add clams and wine. Cook, covered, until clams open. Once clams open, pick them out and put them in a large bowl; set aside. Toss out any clams that didn't open. Stir tomatoes and parsley into the wine sauce. Simmer until thickened (about 15 mins).

Meanwhile, bring salted water to boil in saucepan and cook spaghetti al dente. Drain. Return clams to pot with winey-goodness. Add cooked pasta. Stir to combine, garnish with parmesan and parsley, and serve.

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