Christopher Morley Kimse spaghetti yerken yalnız değildir demiş, çünkü tüm ilgisi makarnaya yönelmiştir.”demiş. Gerçekten de, bir elinizde kaşık ve diğerinde çatal ile spaghettiyi her lokmaya sos gelecek şekilde toparlayıp ağızınıza atarken, sarkan ucu keyifle hüplerken, hele hele Napoliten mutfağın klasiklerinden spaghetti alle vongoledeki midyelerin içlerini tek tek ayıklayıp yerken dünya pek umurunuzda değildir. 🙂
ingredients
- 1 kilogram clams
- 1 bunch parsley
- 1 cup white wine
- 3 tsp lemon juice
- 1 tsp pomegranate molasses or 1 tbsp lemon juice
- 2 tbsp extra-virgin olive oil
- 4 cloves garlic, thin grate
- 400 grams tomato, thick grate
- 1/2 tsp salt
- 1/4 tsp crushed red pepper
- 400 grams spaghetti
- 20 grams butter
preparation
- Clean the clams by washing under running water. Then leave to soak in water. Drain and wash again. If they are particularly sandy, repeat the process with a fresh batch of water.
- Cut the parsley stems and chop well to use in cooking. Leaves will be used for decoration.
- Combine wine, lemon juice and molasses.
- Heat olive oil on medium heat. Add stem, garlic, tomato, salt and pepper. Cook 5-6 min stirring frequently.
- Add clam and wine mix to tomato sauce, shake well, put the lid on. Cook 6-9 min shaking occasionally til clams open, discard any clams which haven’t opened.
- After you add clam to cook, cook the pasta 1-2 min less than the advised time on the package, drain reserving 1 cup of cooking liquid. Add pasta and butter to the sauce, stir 1-2 min for pasta to absorb the sauce. If too dry, add some reserved pasta liquid. Sprinkle parsley to serve.
- 1 çbk = 1 çorba kaşığı = 1 table spoon = 15 ml
- 1 tsp = 1 tatlı kaşığı = 1 tea spoon = 5 ml
- 1 cup ~ 1 su bardağı = 1 cup = 240 ml
- measurements
- ps: Can substitute cherry tomato cut into 4 for tomato and use basil instead of parsley.
- ps: Can cook without tomato, which is called in bianco. Found more in Northern Italy.
- ps: Tap the clams that are open, they should close by themselves if they're alive.
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