The shells themselves hold the key to crafting the perfect spaghetti vongole. They should never be overcooked in a frying pan; else, they will become rubbery and tasteless.
In this recipe (4 people)
400 grammes of spaghetti
1 pound heart shell
white wine, 2 dl
4 cloves of garlic
4 dried red chilies, tiny
12 cherry tomatoes, split in half
2 teaspoons chopped fresh parsley
1 dl olive oil (extra virgin)
salt from the sea
Preparation for Vongole Spaghetti
Place the scallops in a bowl of cold water with a pinch of salt.
Allow 1 hour for them to rest.
Then thoroughly rinse them under running water.
Cook the pasta according to the package instructions.
Garlic should be peeled and sliced.
In a saucepan, heat the oil, then add the scallops, garlic, and white wine.
Cook for 30 seconds with the lid on, then add the tomatoes and season with salt and chile.
Remove the pasta from the water and place it in the shells.
Serve with parsley.