Pasta vongole is one of Iris’ favorites and I promised to prepare it again trying to find a little variation for my blog ;-).
For 2p 500 grams of vongole is a large portion (although I do not have any idea about what the exact weight of the ‘real food’ is). For a little variation I decide to buy two little super fresh moscardini (a kind of squid from the nearby sea).
Chop and fry 1 onion, 4 garlic cloves and 1 spicy little pepper. Add 100 ml of dry white wine. Allow to evaporate. Add 600 grams of halved cherry tomatoes and 1 table spoon of dried basil. I prefer to do this part of the cooking in advance to intensify the flavor of the tomato sauce.
A classical thin spaghetti is ideal for this kind of recipe. While boiling the pasta, reheat the sauce and add the vongole. Chop the squid and fry in a separate pan. Add the moscardini and their liquid to the vongole tomato sauce. Finish with lemon juice and fresh parsley. Serve and enjoy the obligated mindful eating!
Doc V's Healthy Kitchen 