Vongole veraci

Pasta vongole is one of Iris’preferences. I love the taste, but I’m not a real fan of the shells in my dish.

Put 500 grams of halved cherry tomatoes on baking paper ( skin below). Spread some dried basil, some salt and a bit of sugar. Bake in the oven at 150° for 30 mins.

For 2p chop and fry 4 garlic cloves, 1 table spoon of dried basil and 1 onion in a drizzle of olive oil. Add 2 portions of vongole, 100 ml of white wine and the juice of 1/2 of a lemon. Keep a few vongole apart for later. Once the shells are open, remove the vongole. Allow the liquid to cook until you obtain a small amount.

Remove the shells.

Boil 120 grams of squid pasta ( black) al dente.

Add the tomatoes to the pan. Continue the baking. Add 100 ml of cream. Allow to simmer. Taste, add pepper and salt. Add the few closed vongole. Continue to simmer.

Add the sea fruit and the pasta. Reheat. Finish with fresh basil and serve!

Awesome start of the weekend!


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