Pasta con le vongole - pasta with clams recipe

Today after many time I sharing with you a new recipe. It's spaghetti with clams - in italian spaghetti con le vongole. It's very simple and easy recipe. It need only about 15 minutes!

You will need 300 gram of fresh clams (vongole) per person, not cleaned or frozen! You can make clams spaghetti with frozen clams but the taste will be pretty much different.
Couple cloves of garlic.
Spaghetti pasta 100 gram per person.
Olive oil.
Couple tablespoons of white wine.
Salt.

Pasta and the rest will be cooked separately and combined in the end, so let's start with putting water on to boil for the spaghetti.

Peel garlic and roast it till golden in olive oil. It's better to remove the garlic cloves in the end of roasting. Add clams.

Saute, add couple tablespoons of white wine and saute a few more minutes.
You may want to take out the clams to a separate bowl at this time.
When water comes to boil, cook the spaghetti. Cook until almost ready (one minute shorter than cooking time on the package and drain them well!)

Add spaghetti to the sauce and simmer a couple more minutes.
And that's it! Clams spaghetti is ready. Serve clams over spaghetti on every plate or the clams may be served in separate bowl where everyone can take as much as they want.

Italian seafood soup

As I promiced in my sunday post today I write about Zuppa di pesce - Fish soup or Italian Seafood soup. It's famouse plate of South Italy. It's easy to cook but need many ingridients.

I made these photos when we cooked Zuppa for ten persons, so, you can see many ingredients and full pan of seafood. 

For cooking Zuppa for two persons you would need:

100 ml/ 3,5 fl. Oz. - extra virgin olive oil (di oliva),
3-4 garlic cloves,
0,5 kg/17.6 oz. tomatoes
2 scampi (wild shrimps)
6 shrimps
1 small cuttlefish
10-12 black mussels (better to use the type called mussels Taranto)
15-20 clams
2 fasolari (Callista chione)

One small goosefish
One-two different small rock-fish that have intense flavor 

It's important that fish is very fresh! All mussels, clams and fasolari must be alive. Ask to control clams at the fishmarket - it can contain sand. In this case one clam will damages all plate. Crustaceans must be also very fresh. Do not use the crustaceans that have the flesh is very soft, greenish-gray.

If you use bake ware the flavor will be more intense.
Recipe:
Put some oil in pan. Fry garlic a little. Then put fish, and sliced cuttlefish and tomatoes. (You can put also some seafood - in this case you will need to remove it from pan together with fish)

The trick that fish must always be bathed in broth or sause. You don't need to salt because the sea fish is lready quite salty.
Remove fish from the pan after 10-15 minutes. Put all seafood in the pan. Add some chopped parsley. Stew it about 15 minutes. 

If a broth is insufficient consistency, pour a little bit of water with salt.
After 15 minutes put the fish back to the broth. 
Boil it for 1-2 minutes.

At the same time toast 3-4 pieces of bread.

Put in the plate Zuppa for serving along with toasted bread.

Buon apetito!