Spaghetti (err Penne) con Vongole

May 16, 2010 at 3:36 pm 5 comments

One of my New Year’s resolutions was to cook one recipe out of each of the cook books I own. We only have about a dozen or so so it shouldn’t be toooooo hard.

I’ve only cooked out of one up until today and just because I want to be counter productive I decided to cook out of that same cook book today.

So not much progress made on the resolution front but I really adore that cook book and sometimes it’s hard to break away.

I made spaghetti con vongole (clams). Well that was the plan at least, of course the only thing we forgot at the store was spaghetti. oops. The penne worked fine but it wasn’t quite the same of what I remembered from a seaside trattoria we ate at in Positano.

Also a note to those who wish to try cooking this recipe, scrub your clams before using them rather than just soaking them. There was a bit of sand in the sauce…not my favorite. But the flavors were delicious at least.

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Entry filed under: Austin Eats, italy. Tags: , , , , , .

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5 Comments Add your own

  • 1. A-Town  |  May 17, 2010 at 5:46 am

    It may not have been just from the shells. Since clams filter sand, it can be from their bellies, as well. The only way to really guarantee no sand in your clams is to put them in a pot of clean salt water and let them squirt it out. Add some corn meal to the top (they filter that and wind up with it in their bellies) and you have some damn fine steamed clams.

    Reply
  • 2. erynchandler  |  May 17, 2010 at 5:52 am

    We actually did soak them in cold salt water with corn meal for about 15-20 minutes. After which I rinsed the shells twice…and still salty. Which is why I concluded I must have no washed the outside of the shells well enough.

    Or maybe I didn’t let them soak in the salt water/corn meal mixture long enough…

    Reply
    • 3. A-Town  |  May 17, 2010 at 7:26 am

      It’s best to leave them for a minimum of a few hours. 15-20 minutes and they’re still in shock. After a couple hours, you’ll see a ton of sand at the bottom of the pot/tray. There will also be occasional squirts of water across the kitchen from the clams. Belieeeeve the New Englander. It’s one thing I know fo’ sho.

      Reply
  • 4. erynchandler  |  May 17, 2010 at 5:53 am

    i meant still sandy**

    Reply
  • 5. Erin at The Healthy Apron  |  May 18, 2010 at 4:49 pm

    You always have such amazing pictures Eryn!!

    Reply

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