How to make
Remember clams should be closed and open only when cooked.
Pour olive oil into the pan (you can add a little more), chop the garlic coarsely and put it in the oil. When the garlic starts to brown, take it out and submerge the clams in the oil.
Stir for about two minutes and add a glass of white wine/champagne.
White wine begins to fizz like champagne bubbles, the alcohol evaporates but the acidity and aroma remain.
Shortly after, the shells of the clams open up. Add some finely chopped parsley and sprinkle with lemon juice.
Boil the pasta separately according to the instructions but two minutes less than the indicated time.
Heat olive oil and butter in a pan, add the garlic and cherry tomatoes and baby peppers cut in half and the capers, a little white wine and put the pasta in the pan, stir, literally 2 minutes, add finely chopped parsley with basil and pour in a plate and the clams with the shells go on top.
And of course - consume with pleasure in the company of dear guests or loved ones next to you and don't forget also with a glass or two of cold New Zealand Sauvignon!
The Vongole Clams with Pasta is dietary and light Italian dish.
