Light Summer – Bavette alle Vongole (Linguine with Clams)

So, alright you all know how much I love to eat healthy and still enjoy life. This is the perfect dish for just that! You get anything better than this, I love this meal it’s one of my favorite dishes; I honestly could eat it every week. It’s light, gourmet and perfect for summer!

So, my Brother came over for a few days and I knew that he was really good at making this dish so we went to the fish market on the canal here in Cervia, Italy (where I live); we bought some live clams and decided that this was our dinner dish. It was a lovely spring day the sun was out but there was still a little breeze and so it was perfect weather for this dish. We accompanied it with a nice glass of Pinot Grigio and an evening walk after the delicious dinner. This is a dish I would suggest anyone to try if you haven’t yet, you’ll love it.

Here I explain how to clean the clams. http://mythineats.com/2012/03/04/low-fat-has-never-tasted-so-delicious-vongole-con-vino-bianco-clams/ In this recipe we actually removed the shells before making the sauce so that you don’t have to get your hands dirty while enjoying this dish but you can skip this step if you wish, I’ll explain in the recipe.

Enjoy!

Ingredients:

500 gr. of Linguine

500 gr. of Clams (cleaned)

2 Garlic Cloves

Handful Parsley, fresh leaves (chopped finely)

4 tbsp. Extra Virgin Olive Oil

1 cup Clam water (How to in recipe)

Chili flakes, optional

Put your cleaned Clams in a small pot, fill with water and boil until the clams all open up; approx 10 minutes. Remove from heat and leave in pot. (Do not drain you will use this water in recipe)

Place a pot a water to boil for your Linguine and pour in about 2 tbsp. of salt.

Now get your clams and remove the meat from the clam shell with either a pairing knife or even a small teaspoon and place in a bowl, throw out the shells and save the juice.

Pour your olive oil in a medium saucepan, mince your garlic and add to oil allow to get golden, add the Clam meat and allow to cook for about 3 minutes, start adding your clam juice gradually. Add your parsley and chili flakes and continue to cook for about 5-8 minutes until sauce starts to thicken.

In the meantime your water should be boiling so throw in your linguine and follow cooking instructions on box. Drain and add your clams mix all ingredients together well and you can begin to serve. Buon Apettito

 

 

 

Low Fat has Never Tasted So Delicious: Vongole con Vino Bianco (White Wine Clams)

Oh, yes I love Clams! They are the perfect low-fat and low-calorie food. They are so delicious and it’s always an enjoyment to eat them.
Here in Italy it is a very common and delicate dish. They are fresh everyday from the fisherman that go out in the middle of the night and then sell them or at the fish markets or the fish stores. They are a very summer thing to eat and as soon as Spring comes it’s one of the first thing Italians are out to eat. The more common and known way to eat them would be “Spaghetti or Tagliolini alle Vongole” which means “Spaghetti or Tagliolini with Clams”, but here in Italy it is also very common to have them served in a light wine sauce with toasted bread on the side to dip in and do the “Scarpetta”.  Clams are one of the simplest things to cook and require basically no time at all.

I’ll explain the way to clean them so that you too at home can make them.

First of you want to buy them fresh. Rinse them real quick under cold water. Grab a tray that has edges, I normally use one of my larger baking trays (like the one I use for Lasagna), lay the clams evenly (don’t worry if they are a bit over layered) and fill with cold water just about 1/2 an inch above your clams. Sprinkle with abundant sea salt, shake the tray around a bit and let sit for about 3-4 hours. (You can let sit over night as well, just remember the longer the better).

What the salt water does is help the clams spit out the sand that they might have inside. They basically clean themselves, this is the only way to get rid of any sand they might have in them. If you look at them during this process you will see them open and spit out the sand or move around; it’s quite interesting.

Once the time has passed you can grab a handful of the clams and throw them in a plate, shake up and down a few times, and then put in a bowl or colander. This method helps them spit out anything left. (don’t worry if they don’t spit out anything) that means that they are perfectly clean. Rinse once more real quick under cold water and they are ready for cooking.
Here’s the recipe. I hope that you enjoy.

Ingredients:

1 lb Vongole Veraci (Clams), cleaned

1 Garlic Clove, Minced or Whole

1/4 cup White Wine

Red Chili Flakes (optional)

3 tbsp. Extra Virgin Olive Oil

Handful chopped Parsley

Grab a nice large sauté pan put over medium heat with the olive oil (I like the garlic whole, but if you are mincing it that’s delicious also), once the oil is heated add you garlic and chili flakes allow to get just golden and throw in your Vongole (Clams) with the wine. Cover and let them cook about 10 minutes. You will know once they are ready because they will all be open. Turn off heat and throw in your parsley mix gently and serve*. Tata, Buon Appetito!

* I serve in bowls or deep plates I put the vongole first and then I add all the remaining sauce.

Okay, now this dish I accompany with toasted bread or bruschetta. The other night I made bruschetta to go along. But do what you wish. Enjoy