Here are the pictures from the other night followed by my recipe for Spaghetti alle Vongole and Chocolate Pudding. Buon Appetito a tutti! Thank you all for coming along.
Spaghetti alle Vongole Ingredients for 2 people
• 1/3 cup extra virgin olive oil
• 1 Tbsp finely chopped garlic
• 400g clams
• 1 Tbs finely chopped parsley
• Small pinch of red pepper flakes
• Salt
• 1/3 cup of dry white wine
• 300g of Spaghetti or Linguini
Directions
1. Sauté the garlic in oil in a large skillet, over a medium-high heat until the garlic starts to sizzle. Stir in parsley and red pepper flakes. Do not let the garlic brown.
2. Slowly stir the clams. Cover and cook over low heat 4 minutes.
3. Add white wine. Stir occasionally, until the alcohol evaporates. (The steam will no longer tickle your nose.)
4. Remove from the heat once most of the Vongole have opened up
5. Bring 4 quarts of water to a boil in a large pot, add 1 tbs of salt, and drop in the pasta all at once, stirring until the strands are submerged. If you have a smaller pot, you can use less than 4 quarts of water, but you must constantly stir the spaghetti for one minute.
6. When the pasta is molto al dente (about 1 minute away from being al dente), drain.
7. Return the skillet with the clams to a medium heat and add the drained pasta so that it finishes cooking in the skillet. Cook until the pasta is al dente and most of the liquid in the skillet is evaporated.
8. Add some more oil and parsley to garnish
Budino al Cioccolato Ingredients for 6 people
• 3 eggs (yoke only)
• 3/4 table spoon of sugar
• 75g of butter
• 4 spoons unsweetened cocoa powder
• ½ cup of Rhum or Marsala
• 100g of dry Buiscuits
• Finely chopped walnuts or Amaretti (optional)
DIRECTIONS
Combine egg yolks and sugar. Whip yolks until thick and lemon colored.
Add cocoa and butter partially melted. Beat until combined.
Add the crumbled biscuits and transfer the mixture into a metal foil.
Use hands to shape a ‘salame’ and wrap with the metal foil.
Put in the freezer for about one hour.
