Vongole e pasta con salsa rossa

It just sounds so amazing in Italian, but it was simply Clams and Pasta with Red Sauce. Diced Tomatoes, Onion and Garlic (lots !) sauteed in Olive Oil and White Wine. Add a couple dozen Middleneck Clams and steam until open, then remove. Reduce the mix to a sauce-like consitency, toss with Spaghetti and fresh Cilantro, then plate with the Clams on top !

This entry was posted in cooking, food. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s