Mediterranean Dainty - Spaghetti Al Dente with ClamsWed, July 10, 2013 - 12:06 PM
What are the ingredients?
350g Barilla Spaghettini
2 tablespoons olive oil, extra virgin
1 red onion
3 garlic cloves
1 red chilli
400g cleaned clams
300g punnet cherry tomatoes
1 cup of white wine
1 bunch of parsley
400 g basil-flavored spaghetti sauce
How to prepare this delicious meal?
Fill a large pan with water, add a bit of sea salt and boil it. Add the spaghetti and cook according to the instructions on the packet.
Experts in cooking recommend that the spaghetti should be cooked until Al Dente ( an Italian phrase for food and most importantly, pasta, which is almost cooked through. )
How to prepare Al Dente Pasta?
The instructions are really simple and if followed correctly, will help you made the perfect Al Dente Pasta.
Boil 1 liter of salt-seasoned water for about 100 g of pasta. For this specific recipe, you will have to boil about 4 liters of water.
Add 8 g of salt per 1 liter just before adding the pasta. ( About 24 grams for 4 liters ).
Follow the guide on the pasta pack. To be Al Dente, the pasta should be slightly firm to the bite.
Then, cook the pasta in the pan with the sauce.
Prepare the meal:
Preheat a large non-stick pan and ad a bit of olive oi. Add finely chopped onion, crushed garlic and chilli.
Add the halven cherry tomatoes and the cleaned clams together with the basil-flavored sauce and simmer for no more than 3 minutes on medium heat.
Drain the pasta and add it to the sauce. Mix well, add finely chopped parsley and cook for about 2 minutes.
Notes and tips:
Greasy splatters are a common thing when it comes to cooking spaghetti. The tomato sauce is usually hard to clean and requires scrubbing. Oven cleaners from Melbourne( www.fantasticovencleanersmelbourne.com.au ) and the area suggest that you treat the splatters when they are still wet. Simply, wipe them off, if possible, or sprinkle some lemon juice mixed with baking soda to dissolve the grease more easily.
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