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Spaghetti with clams (cockles)


Spaghetti with clams (cockles)

Curtir receita


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Tempo de preparo

25 min(s)


2 servings


  • Spaghetti | 250 g
  • Vongole | 700 g
  • caper | 4 tablespoon
  • Sweetgrape Tomato | 180 g
  • Garlic (clove) | 4 unit(s)
  • Olive oil | 2 tablespoon
  • Dry white wine | 120 ml
  • Chopped Parsley | 3 tablespoon
  • Girl's Finger Pepper or Pepperoni | 1/2 tablespoon
  • Onion | 2 tablespoon


  1. Wash the clams in plenty of running water for a few minutes in a sieve. So we remove sand if any. Put the pasta to cook in 3 liters of boiling water with 1/2 tablespoon of salt. Heat the oil in a pan and sauté the onion and garlic until golden. Add the clams, capers and cherry tomatoes cut in half, sauté for 1 minute.
  2. Add the wine and let it boil with the lid on until the clams open. Add the chopped parsley and pepper. Add the cooked pasta and serve immediately.

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