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Linguini con le Vongole - Pasta con Almejas (página 2 de 2)

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Esta espléndida pasta napolitana en salsa de almejas y jitomate es toda una comida gourmet en serio en menos de 30 minutos.
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Pica fino un diente de ajo y un chile de árbol o serrano.

En una olla, fríe el ajo y el chile en un poco de aceite de oliva, a que ablanden.  Vierte el jugo de las almejas y redúcelo a la mitad.  Esta es un concentrado del sabor marino del agua de mar que venía en las almejas.  Un intenso olor a yodo y a mar ¡Que no es para cuerpos tímidos!

Agrega los jitomates, mezcla y reduce a fuego bajo.  Hierve unos 3-5 minutos.

No soy el mayor admirador de los jitomates, así que yo machaco los míos a que se hagan pulpa.  Si a tí te encantan los jitomates, deja unos trozos más grandes, para que tus invitados sepan que usaste jitomates enteros y reales.  Es tu prerrogativa.

Añade las almejas sin concha a la salsa y déjalas hervir al fuego más bajo mientras cocinas la pasta.

Cocina la pasta en agua hirviendo de 1 a 2 minutos, o más dependiendo del linguini que estés utilizando.  Es mejor cocinar de menos ya que continuará cociéndose al menos un minuto más cuando la mezclemos con la salsa.

Llama a tus invitados  a la mesa.  Prueba la salsa y añade un poco de pimienta negra o chile en polvo si lo requiere.  Probablemente no necesites más sal.  Si la salsa está demasiado seca, añade unas cucharadas del agua en que se coció la pasta.  Eso ayudará a la salsa.  Mezcla la pasta y la salsa con cuidado, tratando de cubrir cada linguini con un poco de salsa.

Finalmente, pica medio manojo de perejil fresco.

Preséntala en un platón de servir grande o directamente en cada plato.  Ponle un poco de perejil picado encima y, muy importante, una gota de tu mejor aceite de oliva.   En verdad marca la diferencia y balancea el sabor sin añadir mucha grasa a un platillo que de por sí es bastante poco grasoso. Si tienes un aceite de oliva de a deveras, ahora es el moomento de usarlo.  No le ganará el sabor de las almejas y le añadirá una delicada capa más de sabor al platillo. 

Este puede parecer un platillo complicado para el cocinero principiante pero todo es muy simple.  Lo he cocinado dos viernes seguidos por la noche, comenzando a las 8 PM, y yo soy un profesional con una semana de trabajo bastante larga.  Los ingredentes no son caros, y ya se pueden encontrar almejas casi en todos lados ¡Cualquiera puede hacer este platillo!

Los italianos preferirían comerse las conchas de las almejas que añadirle queso Parmesano rallado a unas almejas o a cualquier pasta con pescado.  Este es uno de los tabúes culinarios más arraigados, por lo que si quieres verificar lo bueno que sabe con Parmesano ¡Mantén toda la discreción del caso!


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If you do this recipe at home please let me know how it worked for you by submitting a comment or send me a picture if you can. Thanks!



18 comentarios

  • #1
  • Comment by Steamy Kitchen
I'm hungry! I don't know if I like white sauce or red sauce better with clams.
  • #2
  • Comment by Derek
This recipe is outstanding.  And you're right -- it's a quick, after-work meal.  Thanks!
  • #3
  • Comment by Lisa
Excellent - thanks.
  • #4
  • Comment by Beatrice
Hello Francois,I will make this in the coming week in Alsace, as Metro has vongole veraci on sale.  I've never cooked them, but in New England, one puts clams in water and a little cornmeal to disgorge sand--is that necessary with Italian clams.  About your Kenwood machine (for readers in other parts of the world, Kenwood is a label of Sears, the old US retailer of everything from houses to lawnmowers), if you brought it from the US, how do you convert the voltage?  I have a transformer for my US-made Elna (made in CH, imported to US, moved back to CH), but it would not handle anything as hefty as a kitchen machine.Just scored some fresh Alp cheese and will have fondue tonight!
  • #5
  • Answered by fx
Beatrice, thank you for the comment! About Kenwood, I think you mistake the Japanese electronics brand with the UK company created in 1947 by Ken Wood and still headquartered in Havant, Hampshire, UK. They make the Kenwood Chef in various finishes, and this kitchen robot has a pasta extruder accessory. You can see it on their website kenwoodworld.com
  • #6
  • Comment by Alabama Worley
I learned to cook a similar recipe in Santa Margherita at a small restaurant to which I returned 3 times in one week because this dish was so wonderful. The chef had my six year old daughter in the kitchen making pizza while they made a bed of chairs and tablecloths for my two year old son. The dining experience was perfect, food, service, ambience. The only real difference was a dash of cream mixed in just before serving. I love your blog...my brother has one called Iamnotachef.com I too cook French, Italian, Indian and Mexican. My greatest culinary accomplishment to date is duck in mole sauce after returning from Oaxaca. Thank you for your enthusiasm.
  • #7
  • Answered by fx
I am very glad that you like my blog Alabama and have visited your brother's blog already! Duck in mole sauce sounds like an offer I can't refuse. Thanks!
  • #8
  • Comment by lambzilla
Nice and simple. I'm making this tonight. Great site! I'm spreading the news.
  • #9
  • Comment by Damascene
Brilliant recipe, man. Other recipes similar depend on wine or pernod to arc the taste. Just the clam water is perfect.
  • #10
  • Answered by fx
Damascene, indeed Pernot is a popular choice with vongole, but the clam water packs such an intense seafood taste that it's a pity not to use it. Such superior ingredients don't need much help to turn into a brilliant dish!
  • #11
  • Comment by Leonard
I read this recipe and thought that the desription of the cleaning process of the clams and the presentation of the recipe were wonderful. I plan on trying to make this recipe but I don't know where to find these clams.  You mention that you can find these clams most anywhere but can you give me a source.  I live along the Texas Gulf coast and we get "little neck" clams here.  I would definitely like to try the authentic Italian variety.  I would appreciate any help that you could provide.

leonard thome
  • FX's answer→ Leonard, I wouldn't know where you can get these clams, but if they are flown from Italy you'll get much better results using your local clams, and it will be in character with the dish!

  • #13
  • Comment by Mercedes
Hi! I did a variation of this last night, with local octopus and squid. I had no clam juice on hand, but as I live in Japan, I added 'dashi' (fish stock) to add some depth. It was delicious!

  • FX's answer→ Yes in Japan you must have hundreds of products you could use to do something like this, including fish offal!

  • #15
  • Comment by M Boeglin
FX, I just made this for a party of 12, and it was a huge hit.  Explaining the process of the clams releasing the taste of the sea into the broth was eye-opening to my guests.  5th recipe I've worked with from your site, which is rapidly becoming my main source of inspiration.  I can't tell you how special this site is for me.
  • #16
  • Comment by Marta
Genial, me encantó la explicación de la receta,  de hecho la voy a hacer esta semana entrante. tal cual lo he leido, en la proxima te cuento como lo recibieron los mios.
  • #17
  • Comment by Lou
Absolutely loved this sauce. Used tinned clams and passata but turned out just fine. Thank you.
  • FX's answer→ Thanks glad this worked for you!


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