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"Pasta alle vongole" (50/50)

Cooking in Italian "Pasta alle vongole" (50/50)

Now I'll tell you how to quickly and tasty to prepare "Pasta alle vongole" (Pasta with shells, Venus).

Vongole — clams, which are extracted on Sakhalin and in Primorye.

In Italy, with vongole cook pasta, pizza and a variety of sauces.

To prepare You will need:

The conch, clams (clams) - 2 packs (40 pieces)

Spaghetti-250 g

Parsley-1 bunch

Chili pepper-1 piece

Garlic 2 heads

Olive oil 3 tablespoons

Cherry tomatoes-12 pieces

Dry white wine

Start cooking:

Vongole should be put in cold water for 15 minutes in order for the shells to release the sand.

Cut cherry tomatoes in half and put in a separate bowl and pour olive oil.

Put boiled spaghetti in unsalted or salted water. Cook until al dente.

In a frying pan fry garlic and chili pepper in olive oil, cut in half and peeled from seeds. After frying, transfer to a separate bowl.

in a frying pan, where garlic and pepper were fried, put the vongole, stir and cook on a steady fire until the shells open. If the shells are frozen, purchased in packages, it is possible they are already washed and opened.

Add cherry tomatoes to the vongole and add fried garlic.

Add a little wine to taste to the vongole and simmer on low heat for 5-7 minutes to evaporate.

Sprinkle finely chopped parsley and mix.

put the ready-made vongole and cherry in the serving plates and pour the sauce over them from the pan, leaving a little sauce in the pan.

Ready pasta shift into the pan and mix with the rest of the sauce.

A dish with clams and cherry to put the ready pasta and stir.

You're done!

Easy! Quick! Yummy!