• 500 g of fresh clams
• 200 g of spaghetti pasta
• 3 Tbsp olive oil
• 2 garlic cloves
• 1 italian chili pepper (peperoncino)
• parsley leafs
• salt

1. keep clams in salted water for at least 2 hours to let them drop eventual sand
2. wash clams under flowing water and then put them in a large casserole with 0,5 cm water on the bottom. Keep the casserole on vivid flame mixing clams and wait for the clams to open (it generally takes 5 or 7 minutes). Do not throw away remaining cooking liquid in the casserole (it should be about 1 cup ore some more).
3. once clams opened take away 50% of the clams shells and filter the cooking liquid from the casserole then put it in a cup and keep it there. Clams not opened MUST BE THROWN AWAY AND NOT USED IN RECIPE !!!!
4. in a large frying pan put oil + garlic cloves without skin + chilli pepper and keep it over a calm flame paying attention garlic cloves don't became brown and burn. Cloves should fry and get blonde on both sides.
5. add clams (both parts with and without shells) and mix for 2-3 minutes then add 1/2 the liquid you've filterd before (it should be about 1/2 cup or some more) and keep on mixing for anoter 3-4 minutes. Then turn off the flame and cover pan.
6. Put spaghetti inside another pot with boiling salted water in which you've added remaining cooking liquid. Drain spaghetti when there are 3 minutes left to complete cooking. Pour spaghetti inside the pan with clams and cooking liquid and turn on a vivid flame. Mix spaghetti and clams for three minutes (all the liquind on the bottom of the pane should be absorbed by pasta).
7. Serve immediately spaghetti and clams in dishes with parsley leafs topping.
8. Buon appetito !!!

Beeeno said:

Spaghetti con le vongole
(Spaghetti with clams)

Ingredients (for 2 people):​

• 500 g of fresh clams
• 200 g of spaghetti pasta
• 3 Tbsp olive oil
• 2 garlic cloves
• 1 italian chili pepper (peperoncino)
• parsley leafs
• salt

Directions:​

1. keep clams in salted water for at least 2 hours to let them drop eventual sand
2. wash clams under flowing water and then put them in a large casserole with 0,5 cm water on the bottom. Keep the casserole on vivid flame mixing clams and wait for the clams to open (it generally takes 5 or 7 minutes). Do not throw away remaining cooking liquid in the casserole (it should be about 1 cup ore some more).
3. once clams opened take away 50% of the clams shells and filter the cooking liquid from the casserole then put it in a cup and keep it there.
4. in a large frying pan put oil + garlic cloves + chilli pepper without skin and keep it over a calm flame paying attention garlic cloves don't became brown and burn. Cloves should fry and get blonde on both sides.
5. add clams (both parts with and without shells) and mix for 2-3 minutes then add 1/2 the liquid you've filterd before (it should be about 1/2 cup or some more) and keep on mixing for anoter 3-4 minutes. Then turn off the flame and cover pan.
6. Put spaghetti inside another pot with boiling salted water in which you've added remaining cooking liquid. Drain spaghetti when there are 3 minutes left to complete cooking. Pour spaghetti inside the pan with clams and cooking liquid and turn on a vivid flame. Mix spaghetti and clams for three minutes (all the liquind on the bottom of the pane should be absorbed by pasta).
7. Serve immediately spaghetti and clams in dishes with parsley leafs topping.
8. Buon appetito !!!

Click to expand...

Mangerman said:

Some very good recipes here, I love Italian food!

Click to expand...

davide.cool said:

ahahah pay attention if clams has a weird greener colour inside

Click to expand...

Beeeno said:

ahahahah yes indeed !!!! You can make same procedure with telline instead of clams but I don't know how translate them. Any help Davide ??? ... could it be "tellin" ??

Click to expand...

Beeeno said:

eheheh ... infact I don't understand?!?

Telline scientific name is: "Donax trunculus"
and picture is


Vongole scientific name is: "Dosinia exoleta"
and picture is

Anyway spaghetti come wonderfull with both kinds !!!!

Click to expand...

• 1 package of spaghetti (or other types of pasta u want)
• 4 sausage links, the meat removed from their casings
• 1 garlic clove, grated
• 1/2 cup of freshly chopped herbs (sage, mint, parsley)
• 1 large tomato, diced
• 1/2 cup of white wine
  
• 3/4 tsp of saffron
• 3 tbsp of pecorino cheese
• 3 tbsp of olive oil
• salt and pepper
• water

1. Boil salted water for the spaghetti.
2. Sautee the tomatoes and garlic in the olive oil for 3 minutes.
3. Add the sausage and herbs, the white wine and saffron.
4. Sautee the ingredients for 6-8 minutes.
5. Boil the pasta.
6. Strain the pasta and add it to a large bowl with the sausage sauce.
7. Add the pecorino cheese.

• 1 large head of cauliflower, diced and washed
• 2/3 cup of raisons
• 1 anchovy
• 4 tbsp of olive oil
• 1 clove of garlic, grated
• 4 tbsp of olive oil
• 5 cups of penne pasta
• water

1. Boil the cauliflower until it is soft or falling apart.
2. Remove the cauliflower from the water.
3. Do not throw away the boiling water.
4. Use it to cook the penne pasta.
5. Fry the garlic and anchovy in the olive oil for 2 minutes.
6. Add the boiled cauliflower to the pan.
7. Mash the cauliflower until it is mush.
8. Add the raisons.
9. Add 1/2 cup of the water used to boil the cauliflower.
10. Simmer everything for 5 more minutes.
11. Boil the penne pasta in the cauliflower water for 10-12 minutes.
12. Add to the cauliflower sauce.
13. Add salt and pepper to taste.

Xen said:

How good is italian food for you? I'm considering adding more into my diet but I want to maintain 6 pack abs, just wondering whats the calorie and fat content of this food? Possible if you can add it to the recipes?

Click to expand...

Armatus said:

if you're really concerned about diet and you want to go Italian you can always go with whole grain or multi-grain pasta. It doesn't taste as good so I will mix it with regular pasta. Also there are different types like pasta made with spinach, artichoke etc...

Click to expand...

• 200 g of spaghetti pasta
• 2 Tbsp extra vergin olive oil
• 3 garlic cloves
• 1 or 2 italian chili pepper (peperoncino)
• parsley leafs
• salt

1. in a large frying pan put oil + garlic cloves without skin + chilli pepper and keep it over a calm flame paying attention garlic cloves don't became brown and burn. Cloves should fry and get blonde on both sides.
2. Put spaghetti inside another pot with boiling salted water. Drain spaghetti when there are 1-2 minutes left to complete cooking. Pour spaghetti inside the other pan with oil + garlic + chili pepper and turn on a vivid flame. Mix spaghetti for 1-2 minutes.
3. Serve immediately spaghetti in dishes with parsley leafs topping.
4. Buon appetito !!!

davide.cool said:

My dietologist always says: it's not important what do u eat, but it's important the quantity of what do u eat

Click to expand...