Tony Longo prepares this traditional Italian dish – quick and easy.
So today we’re going to have spaghetti alang right so the water’s boiled and I’m salting it what does Al vongal mean vongal means well normally I use the proper vong but they didn’t have them at the market fresh at the market today so I’m using um I guess they call these vong
Too but they to me not the right ones but anyway this is the Australian version of vong well no it’s just you buy fresh whatever’s going okay so today that’s what was going so anyhow and they promised me at the marketplace no sanding we shall see anyway so the
Garlic I’m going to put in hot oil I’ll turn that on nice olive oil loosen around so the garlic I’m going to put in I’m just going to cut it in half because it’s not going to stay I just want the garlic to flavor the oil so now I’m just going to show
How quick this it’s going to be going to put a little pasture in I’ve salted the water salted the water andly CH garlic in bring the Garlic’s nice and brown C up some chili now I no have no idea how hot these are going to be but we like hot side doesn’t matter
I’m going to put chili and the Pary straw a little bit of oh angry he angry very angry Sor it’ll get angry when the muscles go in or the the blister a tomato now I’m going to throw the muscles in no no no are they is that do we call them
Peppies we call them peppies in Australia in Australia right okay so I’m going to try those in that that’s going to be even Angrier can I come down now s right can I come down no now I’m going to put the top on there I just turn that on live it won’t take long for the pickies to uh as you can see I didn’t put any salt in that yes yes oh that means you’re going
To hey that means you’re going to I’m going to taste it first okay you haven’t told us about the beach well I was saying to you earlier that when we were kids we’d go to the beach and they would have would just go maybe 3 m into the water and start digging down
And we’d have oh so they actually live under the sand they live under the sand so we go with one of these and we’ fill fill it up and then when we’d get home at night we would have spaghetti and it really doesn’t take long for the for the muscles to spit out
The the sand from what I can remember there and you don’t want me to come down and have a look well you can okay all right we’ll bring the camera down and are they going to open there yes they’re all opening oh the top oh well now I can’t see it like so
Now now before I when I took the the PE or the vongal out of the the packet that I bought I put them in here and then soak them in water and then um put a little bit of salt in because they the fishmonger said that they were um
D d sanded so there wasn’t any sand but if you look in the bottom here you see that there’s sand in there yeah well you’ll never be able to get rid of all the well yeah you should you should but that’s insurance for me I hate having
Sand in um in anything really I’ve crushed the garlic that I put in to flavor the oil and now I’m going to put it back in with with the vong so pasta is almost ready just for garnish and pl out another couple of minutes so at this stage I’m going to
Put about half a glass of uh white wine in them just half glass have you salted the peppies no you’re not going to I don’t well I should taste it first really shouldn’t need it I’m going put a little bit of salce not much oh it’s h with wor about no it is
It is so now I’m going to take the past out and stra in with the p now they’ve all [Applause] open so virtually all I’m doing now is um cooking in the pasta with the flavors of the peppies and the garlic and the um chili right so so do place now this would
Be a newel Cuisine size right and that’s all you would get that’s yours so because my camera direct a guts I’m going to give him more is and I’ve got to tell you that the sauce here that the hippies are in be wonderful one smells fabulous but all I can smell is
Garlic you’ll be able to taste it uhhuh are we having the whole lot of course so there was it so that’s quick and very easy very very easy there and there now if you wanted to have this as an entree you could um put it in a smaller
Bowl and has have it as a starter my favorite tror in Rome that I go to a lot I love it they would have if you ordered this spaghetti like this that come out in a really large bowl put in the center of the table and you just help yourself
With all your friends and that you know is virtually that you know so you could have some crusty bread with it that I B this morning from the papery at the Melbourne Market I had a bit of a go at it one two three four so to each like so now that’s goal
Of 15 minutes 15 20 minutes to to accomplish these two beautiful dishes now I want to come down with the camera and just have a look could I do that you can no no could I cook that yes you could well you saw how I
Did it it was so easy oh no but I saw how you did the eggplant and that wasn’t easy but you know Mark you’re just unbelievable when it comes to cooking you know you’re just too much oh I’m coming down there let’s enjoy Cat