Remove the sand from the clams by using 3% saline solution (1 L water + 30 g salt). The shells of the clams are surprisingly dirty, so rub together to clean.
Place a large amount of olive oil into a cool frying pan. Crush the garlic with a knife and add to the pan. Also add the red chili peppers. Turn the heat to low and cook until fragrant. Remove from the pan.
Keep the heat on low and add the clams and white wine. Cover with a lid. Once the shells have opened, remove only the clams and add the minced onion. Continue cooking.
Once the onion has become transparent, add the crushed whole tomatoes, bouillon cubes, and bay leaves. Simmer on low heat for 5 minutes.
Keep the heat on low and return the clams to the pan. Season with salt and pepper. Add the al dente pasta and quickly serve on a plate to finish.
If possible, please leave the clams soaking in the salty water overnight. Recipe ID: 1115447.
Story Behind this Recipe
If you go clamming and manage to get a lot of clams, please try this!
Vongole: Clams Rosso: Red (tomato) Vongole Rosso: A clam dish made with tomato sauce.
Bianco: White (White wine) Vongole Bianco: A clam dish made with white wine.
Avoid cooking the clams for too long. Since the clams contain salt, be careful when seasoning with salt. Step 2: Add the olive oil to a cool frying pan when beginning to cook.