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Clams


  • Brand: Primorsky Krai
  • Product Code: Вонголе морские (Приморский Край)
  • Availability: In Stock

text_price1 200 р./кг.

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Vongole Marine ( Primorsky Krai)
   The second name of these miniature vongole shells is sea cockerels. The color of the shells varies from orange to gray with a purple tint. But the taste of the clam does not change from this. The meat is very tender and soft. The smaller the shell, the tastier its contents.
   The product has a high nutritional value. The balanced content of trace elements, amino acids, and B vitamins makes it indispensable in dietary and wellness nutrition.
   As a rule, vongole is used to make soups or various sauces. The exquisite taste of the dishes will be appreciated not only by the household, but also by the guests.
   Vongole are delivered from an industrial aquarium in a live form in a thermal package with ice. 
The delivery time of the goods is from 12-00 to 18-00 by the courier service of the company.
Urgent delivery is carried out by the Yandex-delivery service.
We accept all types of bank cards for payment. Online orders are accepted around the clock.

Product characteristics
Specifications Packaging.................................. Thermal box, thermal package Storage................................. No more than two days at t +2 - +4 Nutritional value.................. Proteins - 15g, fats - 2g, carbohydrates - 4g Energy value ....... 86 kcal/ The place of catch.......................... Russia, Primorsky Krai.

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1.  Spaghetti Alla vongole
       Ingredients for 4 servings:
       Vongole..................................80 pieces
       Spaghetti.................................500 gr
       Punch...............................2 beams
       Chili pepper............................2 pieces
       Garlic....................................4 heads
       Olive oil...................6 St l 
       Cherry tomatoes are red....20 pieces
       Dry white wine....................by taste
1.  Vongole put in a bowl of cold water for 10-15 minutes. This is necessary for the shells to release the sand.
2.  Cut cherry tomatoes in half, put in a separate bowl and pour olive oil.
4.  Fry garlic and chili in olive oil in a frying pan. Garlic I prefer to push, so it is more fragrant and the pepper cut into two parts, pre-clearing of seeds. Remove the garlic and pepper from the pan after roasting!
6.  In the oil, where garlic and pepper were fried, put the shells, mix and cook on a steady fire until the shells open. All closed shells throw away!
8.  If cherry tomatoes are not very successful, the situation can be corrected by white wine. If cherry fragrant and juicy, you can do without wine.
10.  A dish with clams and cherry tomatoes to lay the finished pasta, stir and eat:)
2. Heat the olive oil in a large refractory pan with thick walls and bottom, add onion and pepper and cook over low heat, stirring for 5 minutes until soft. Add garlic and parsley and cook for another 3 minutes. Then put the tomatoes in a saucepan and mix well.
4. Pour the liquid in which the shells were prepared through a sieve into a measuring jug and add up to 1 liter of water.   

3.  Put boiled spaghetti in unsalted or salted water. Cook until al dente.
5.  IMPORTANT! Before you start cooking shells, a few cool the oil in the pan, otherwise when water from the shells into the hot oil, you risk getting burned and dirty kitchen!!!
7.  Add cherry tomatoes to the shells, along with the oil in which they rested in a bowl, and add the fried garlic.
9.  If the wine still had to add, then pour it to the shell and let it sit on low heat for 5 minutes to evaporate. Sprinkle with finely chopped parsley and mix.
         2. Spanish rice
     Ingredients for 6 servings:
     Vongole.........................................500 gr
     Olive oil.........................4 St l 
     Onions...............................2 pieces
     Green pepper.............................1 piece
     Garlic...........................................2 teeth
     Punch.....................................3 sprigs
     Tomatoes................................... 2 pieces
     Saffron........................................on the tip of a knife
     salt...............................................by taste
     Rice.................................................300 gr
1. Onion, garlic, tomatoes without skin and parsley need to chopped crumble, and green pepper to clear and cut cubes.
3.Rinse the shells under cold water and remove all shells with broken shells and those that do not close immediately when you touch them. Pour 150 ml of water into the pan, send the shells there and cook over high heat, shaking, 3-5 minutes until the shells open. Remove them with a slotted spoon, discard those that have not opened, and the rest deprive half of the shell. Fold on a plate, cover and keep warm.
5.In a pot of vegetables, send the rice, stir the paprika, salt and cook, stirring occasionally, 2 minutes. Then pour the diluted broth from the jug. Bring to a boil and cook for another 12 minutes until the rice is soft.  
6. Stir in the saffron and add the shells. Remove the pan from the heat and leave for 5 minutes before serving.

Clams have a high nutritional value and balanced content of essential amino acids, polyunsaturated fatty acids, phospholipids, macro-and microelements, water-soluble vitamins of group B. Clams used to prepare hot soups, sauces, pasta or vegetables. This shellfish is cooked or prosushivayut. Five hundred grams of shells will be enough for a hearty dinner for three. And pounds you'll feed them, and, of course, be surprised by the sophistication of the dishes, a large group of guests.

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