Edición de «Hacer espaguetis con almejas»

{{skyhow traducción|Make Spaghetti with Clams}}
{{wikibooks recipe|Spaghetti with Clams}}

Los ''spaghetti alle vongole'' (espaguetis con almejas) se originaron en Nápoles y son muy populares en toda la región circundante de Campania, además de Roma. Los(Las) Italians prepare this dish two ways: with tomatoes (''in rosso'') and without (''in bianco'').<ref>[http://www.italiantourism.com/vongole.html Info on ''Spaghetti alle vongole'' on Italiantourism.com]</ref>

The below recipe is based on the one found in the recipe book published by ''La Accademia Italiana della Cucina'' (The Academy of Italian Cuisine).<ref>[http://www.accademiaitalianacucina.it/inglese/indricette.html ''La Accademia Italiana della Cucina'']</ref> It differs from the Academy's recipe only in that it includes clam broth and canned clams in addition to the traditional ingredients.

== Ingredients ==
* 4 liters (1 gallon) water
* Salt, to taste
* 450 g (1 lb) dry spaghetti
* Olive oil
* 20 g (¾ oz) garlic, minced
* 1 kg (2 lb) live clams
* 225 g (8 oz) diced plum tomatoes (see tips)
* 225 g (8 oz) canned, shelled clams, thoroughly rinsed (optional)
* 120 ml (4 oz) bottled clam broth (optional)
* 1 handful of parsley, minced
* Peperoncino or, less commonly, black pepper to taste

== Steps ==
# [[Cook Pasta|Cook the pasta]]. Boil the water in a large pot with a tablespoon of salt. Add the spaghetti once the water starts boiling. Cook until the pasta is al dente. This should take 7–8 minutes.
# Pour olive oil into a large, wide pan so that it barely covers the bottom and heat the oil.
# Add the garlic, along with the peperoncino, and sauté until golden brown. This should take about a minute. Be careful not to burn the garlic.
# Add the live clams and diced tomatoes.
# Put the lid on the pan and cook for about eight minutes. Shake the pan every minute or so to help the clams open. Throw out those that don't.
# Drain the spaghetti and put it in the pan with the live clams and tomatoes. Reduce the heat to low.
# Add the canned clams and clam broth to the pan.
# Season with salt (and pepper, if the peperoncino is not used) to taste and toss until the pasta is well coated with tomatoes and oil. 
#* Add another tablespoon of olive oil if you like.
# Sprinkle with chopped parsley.
# Serve hot.

== Tips ==
* Resist the urge to add cheese. This recipe is intended as a light summer dish.
* Omit the tomatoes to make spaghetti alle vongole in bianco.

== References ==
{{reflist}}

[[Category:Recipes]]