...Here it is, in all its “thickness,” the bistecca alla Fiorentina! “and you know what — they say in Florence — outside of Tuscany, they don’t even...
Join Rossella on her journey in Sorrento where she cooks Spaghetti alle Vongole with Nonna Rosa Iaccarino.
1 Lb Spaghetti, 2 Lbs Vongole, 3 Cloves garlic, 15 Grape or Cherry tomatoes, Fresh Parsley, EV olive oil, Peperoncino, Salt
Tap the vongole and any of them that sound hollow discard. Wash the vongole under cold water to remove any sand. Put the volgole in a pot with a few stems of parsley and steam until all the vongole open.
Remove the vongole from the pot and put the water in a cup for later use. In a large saute pan, add 4 Tbs of EV olive oil and the garlic cut in half. Let the garlic turn golden and then remove it from the oil. Add the vongole and toss for a few minutes.
Split the cherry tomatoes in half and remove the seeds. Add the tomatoes to the pan. Add the water that you saved from the vongole and toss. Add fresh parsley and peperoncino as desired. Meanwhile, cook the spaghetti in salted water to an Al Dente consistency and add them to the pan. Toss for 1 minute. If the spaghetti are too dry, add some pasta water. Toss and serve.