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SPAGHETTI ALLE VONGOLE WITH NAGA YELLOW
Calories: 1 Kcal
Preparation time: 30 min
Cooking time: 20 min
Difficulty: very easy
Cost: low
Ingredients:
Spaghetti: 320 g
Clams: 1 kg
Garlic: 1 clove
Parsley: 1 bunch
Extra virgin olive oil, to taste
Black pepper, to taste
Fine salt, to taste
Coarse salt for clams, to taste
Half a teaspoon of Naga Yellow BIO Powder - No.12
Instructions:
Cleaning the clams: Make sure to discard any broken or empty shells and tap the clams to check for sand inside. Rinse them well and soak them in coarse salt for 2-3 hours.
Preparation: Rinse the clams after soaking. In a pan, heat some oil and add a clove of garlic, letting it brown. Add the clams to the hot pan, cover, and let them cook over high heat until they open completely.
Cooking the pasta: Meanwhile, cook the spaghetti in slightly salted water for half the time indicated on the package. Strain the clams, retaining the cooking water.
Seasoning: Transfer the clam cooking water to the pan and add the drained spaghetti, continuing to cook with the addition of water as needed. Add black pepper and adjust salt.
Completion and serving: When the spaghetti is almost ready, add the clams and chopped parsley. Toss briefly and serve your delicious Spaghetti alle Vongole with the spicy touch of Naga Yellow BIO Powder
