Italian Chef shares easy "Spaghetti alle Vongole" Recipe - Food in Florence
Thanks to Josefina and Executive Chef Simone Caponnetto for sharing "Spaghetti alle Vongole" which is not on their menu
Restaurant: Locale in Florence (Italy)
Michelin Guide: Selected
The World's best 50 Bars: No. 36
Instagram: @localefirenze
Recipe: 100g of Spaghetti, 200g of Palourde (carpet-shell clams, Italian: vongole veraci), garlic, parsley, chili, lemon // breadcrumbs, anchovies, butter
#food; #cuisine; #recipe; #italianfood
Hi, I'm Giuseppina and I work in a restaurant in Florence and today I'm going to make spaghetti with clams.
Let's start by cooking the pasta.
Let's start with the garlic.
A lot of garlic.
Oil.
Let's put the clams in.
In the meantime, let's make the compasso.
Marinated, flavored.
The anchovies from Campari.
And let's go with the clams.
Let's cover for a moment.
Let's remove the clams one by one.
As soon as they open.
So that they don't cook.
It's bread.
Greasy bread.
Let's go filter our water.
Let's remove the clams.
Let's do it like this, the old way.
Ok, let's finish the water.
Pasta.
Parsley.
And a little lemon.
Here it is.
Enjoy your meal.