Vongole – Best Clam Pasta Recipe

• 1 1/8 pounds clams frozen
• 1 1/8 pounds pasta - tagliatelle
• 1 cup dry white wine
• 3 tablespoons extra virgin olive oil
• 2 chili chopped
• chopped parsley
• 3 cloves garlic
• white pepper
• black pepper
• 3 drops lemon juice
• 2 1/8 tablespoons butter
• tomato chopped

1. I use frozen clams since fresh clams needs rinsing and cleaning what takes up few hours. Also frozen clams ensures their freshness.
2. Cook you pasta (cook them q minute less than you would) nn a large pot or pan put oil (also butter if you want) over medium heat with chili and garlic (you can add some of the parsley for stronger taste now). Season with black and white pepper. Put in the clams and pour your white wine in and put on high heat and cover your pot. Leave it for few minutes or toss around your closed pot.
3. After check that all clams have opened. The closed ones have to be thrown away.
4. Add pasta to the pot. You can add a little bit of the water from the pasta to add no the sauce (the starch fro the pasta makes thickens your sauce a little bit).
5. Serve with the rest of the chilled dry wine. (for adults only) ;)

pasta u tagliatelle, white wine, extra virgin olive oil, chili chopped, parsley, garlic, white pepper, black pepper, lemon juice, butter, tomato

Taken from www.yummly.com/recipe/Vongole-Best-Clam-Pasta-Recipe--1179140 (may not work)