Pasta vongole

Missing bar/restaurant Kazerne? Fancy some homemade pasta vongole? Kazerne’s sous chef Samir Moussaoui shares his recipe including a video.

Tip from Samir: “Make sure to use fresh vongole. You can buy them at your local fish store.”

More cooking videos? Watch them here.

Recipe

• Rinse the clams.

• Remove the leaves from the parsley. Keep the trunks, you need these. The leaves will be used later.

• Crush 2 pieces of garlic.

• Put the oil, garlic and the parsley’s trunks in the pan.

• When the pan is very hot, add the clams. Don’t forget to cover the pan.

• After putting the clams into the pan, wait a few seconds until the temperature of the pan rises again.

• Add a bit of white wine and cover the pan.

• Boil the water and add pasta and a pinch of salt. Cook the pasta according to the instructions on the package.

• Meanwhile, cut the chili pepper and chop the parsley.

• The clams are ready when all the clams are opened.

• Split the vongole from the cooking liquid with a sieve and keep aside the liquid.

• Put some oil, garlic and chili pepper in a pan and let it fry for a bit.

• Add the cooking water of the vongole to the pan.

• Remove the garlic from the pan. Otherwise it will burn and the dish will become bitter.

• Add the pasta to the garlic-pepper mixture, together with some of the pasta’s cooking water.

• Let the pasta thick with the water to create the sauce.

• Add the vongole and parsley.

• Buon appetite.