Spaghetti alle vongole (with clams)

Quick, tasty and full of summer flavours. The perfect dish to prepare when you find fresh clams at the market.

Spaghetti alle vongole (with clams)

Ingredients for 4:

360 gr spaghetti pasta

500 gr of fresh clams, washed

100 ml of white wine

2 garlic cloves, peeled

a bunch of parsley, chopped

a pinch chilli powder

4 tbsp of extra virgin olive oil

salt

How to prepare:

Put a large pot full of water on the stove at maximum heat.

Put a large pan with the extra virgin olive oil on the stove at medium/high heat. When the pan is hot add the garlic cloves. When they are golden add half of the parsley, the chilli powder and the clams. Stir fry for one minute, then pour in the wine and cover with a lid. Cook for a few minutes stirring from time to time until all the clams are open. Then take the lid and cook uncovered for 5 minutes more to allow the liquid to thick.

When the water in the pot is boiling add 3 tbsp of salt and the pasta. Cook the spaghetti for the recommended time, and then drain them.

Add the pasta into the same pan where the clams are cooking and stir well. Taste of salt and if needed add more.

Serve immediately topped with some fresh parsley.

Squids and Peas

One of the best recipes from my mom’s kitchen. Healthy, tasty and simple!

Squids with Peas

Ingredients for 2:

6 large squids (more exactly I used sepia/cuttlefish)
300 gr of peas (fresh or frozen)
200 ml of dry white wine
3 tbsp of extra virgin olive oil
2 cloves of garlic, peeled
a spring of parsley, chopped
salt and pepper

How to prepare:

Clean the squids, dry them and cut them in pieces (around 3 cm). Use both body and tentacles.

In a large pan put the extra virgin olive oil and the garlic cloves. Fry the garlic at low heat for a couple of minutes.

Add the squids into the pan, rise the heat to medium/high and cook for two minutes. Then add the white wine and cook for two more minutes. Now cover with a lid, low the heat and cook for 15 minutes stirring from time to time.

If you use frozen peas, defrost them.

After the 15 minutes are over, add the peas to the squids. Season with salt and pepper, add 100 ml of water and cook covered for 30 minutes more. Stir from time to time and add more water if necessary.

Finally, add the parsley, check the salt and pepper and serve. Suggestion: perfect with warm croutons.