Pasta with Vongole and Scallops

Pasta and Pizza | European cuisine

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

Pasta with Vongole and Scallops

Ingredients

Spaghetti - 10.6 oz
Scallops - 7.1 oz
Clams (Vongole) - 14.1 oz
Garlic - 2 cloves
Dry White Wine - 3 fl oz
Mild Chili Spice - ½ teaspoon
White Pepper (whole) - a pinch
Salt - to taste
Olive Oil - 2 tablespoons
Butter - 1 tablespoon

Step by Step guide

Step 1

Cook the spaghetti in a large pot until al dente. The size of the pot is very important for cooking pasta. You can skip the salt, as the sauce will be salty enough. Drain the water and set aside.

Step 2

Heat a skillet. Pour in the olive oil and lightly sauté the minced garlic, reducing the heat to medium.

Step 3

Add the vongole. After 3 minutes, stir the clams and add the scallops. You can leave the scallops whole or cut them in half if they are particularly large. Sauté for a minute.

Step 4

Add a bit of finely chopped chili pepper and pour in the wine. Increase the heat for a couple of minutes at this stage.

Step 5

As soon as you see that the vongole have fully opened and released their juices, turn off the heat immediately! Add salt, pepper, and a bit of butter.

Step 6

Combine the sauce with the pasta in the pot, mix well, and cover with a lid.

Step 7

After a minute, the juicy pasta is ready. This dish should be eaten immediately, otherwise the sauce will be absorbed and the spaghetti will become dry.