20.05.2020
31
Recipe information
Cooking:
20 min.
Servings per container:
2
Complexity:
Easy
Calorie content:
712.32
Carbohydrates:
88.47
Fats:
10.74
Squirrels:
61.54
Water:
1.4

Ingredients

Title Value
1. Paste 250 Column
2. Wongole clams 300 Column
3. Tomatoes in their own juice 400 Column
4. Basil 20 Column
5. Garlic 2 clove
6. Olive oil 3 art. l
7. Balsamic Vinegar 2 art. l
8. Salt taste

Cooking

1. Stage

Finely chop the garlic, chop the basil. Sauté the basil garlic in olive oil until golden brown. At this time, boil the pasta until cooked in salted water.

1. Stage. Finely chop the garlic, chop the basil. Sauté the basil garlic in olive oil until golden brown. At this time, boil the pasta until cooked in salted water.

2. Stage

Add the clams to the pan to the garlic. Cook for 3 minutes to open the shells.

1. Stage. Add the clams to the pan to the garlic. Cook for 3 minutes to open the shells.

3. Stage

Then add balsamic vinegar and chopped tomatoes in your own juice. Salt and pepper to taste, warm for several minutes.

1. Stage. Then add balsamic vinegar and chopped tomatoes in your own juice. Salt and pepper to taste, warm for several minutes.

4. Stage

Then add the boiled paste. Stir and cook for 1-2 minutes.

1. Stage. Then add the boiled paste. Stir and cook for 1-2 minutes.

5. Stage

Serve hot.

1. Stage. Serve hot.

6. Stage

Bon Appetit!!!

7. Stage

The pasta with vongole and tomatoes is juicy, tasty and very aromatic, the mollusks of vongole give the pasta the taste and aroma of the sea. For cooking, you can also use ordinary mussels instead of vongole, though they will not be so fragrant, but also very tasty. Preparing such a dish is simple and fast. Pasta is great for a family dinner or dinner, as well as for a romantic dinner with white wine.