Vongole e Cozze, also known as Clams and Mussels, is a classic Italian seafood dish often served over pasta or with crusty bread. Here’s a recipe to prepare Vongole e Cozze:
Ingredients:
• 150g fresh clams (vongole)
• 120g fresh mussels (cozze)
• 2 tablespoons olive oil
• 2 cloves garlic, crushed
• 80ml dry white wine
• chopped fresh parsley
• 1 whole red pepper
• 60g unsalted butter
• 60g Rocca lettuce
• Salt and black pepper to taste
• 130g spaghetti or linguine pasta
Instructions:
Preparing the Seafood:
1. Start by cleaning the clams and mussels. Scrub the shells and remove any beards from the mussels. Discard any open or broken shells.
Cooking the Dish:
1. In a large, deep skillet, heat the olive oil over medium heat.
2. Add the garlic and red pepper. Sauté for a minute or until the garlic becomes fragrant.
3. Add the clams and mussels to the pot, cover it, and let them cook for about 5-7 minutes. Stir occasionally.
4. Pour in the white wine and bring it to a simmer.
5. Once the clams and mussels have opened, remove them from the pot and set them aside in a bowl. Discard any that do not open.
6. Boil the pasta according to the package instructions until al dente. Drain and set aside.
7. Reduce the wine sauce in the pot for a few minutes, add butter and allow it to get richer and thicken slightly. add pasta to white wine sauce.
8. Return the clams and mussels to the pot, along with the chopped fresh parsley. Season with salt and black pepper to taste. Stir to combine. Add Rocca and toss well
Enjoy your Vongole e Cozze – a wonderful dish that captures the essence of Italian coastal cuisine!
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