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!