Spagetti with clams (Vongole) recipe

Today, Katrin from Katrinshine is sharing a great recipe of spaghetti with clams.

You will need 300 gram of clams (vongole) per person, not cleaned or frozen! You can make clams spaghetti with frozen clams but the taste will be pretty much different.
Couple cloves of garlic.
Spaghetti pasta 100 gram per person.
Olive oil.
Couple tablespoons of white wine.
Salt.

Pasta and the rest will be cooked separately and combined in the end, so let's start with putting water on to boil for the spaghetti.

Peel garlic and roast it till golden in olive oil. It's better to remove the garlic cloves in the end of roasting. Add clams.

Saute, add couple tablespoons of white wine and saute a few more minutes. You may want to take out the clams to a separate bowl at this time.

When water comes to boil, cook the spaghetti. Cook until almost ready (one minute shorter than cooking time on the package and drain them well!)

Add spaghetti to the sauce and simmer a couple more minutes.
And that's it! Clams spaghetti is ready. Serve clams over spaghetti on every plate or the clams may be served in separate bowl where everyone can take as much as they want.

Recipe by Katrin (katrinshine)
Translated by Nadia (crafts2love)

Italian meatballs Polpette

Fall and winter is the perfect time for the comfort food so we are always happy to try some new recipes or some old ones with a twist. Today Katrin (Katrinshine) is sharing with us one of her favorite Italian recipes, the Polpette meatballs. 

1 lbs ground beef or veal
2 eggs
200 gr Parmesan cheese, grated
Parsley
Black Pepper
2-3 garlic cloves, minced
White bread with no crust
Oil to fry

In a bowl combine ground meat, 2 eggs, pepper, parsley, pressed garlic and Parmesan. You may want to add third egg and some white bread, previously soaked in milk and squeezed out.

Shape small size balls. Warm up the oil (not less than two fingers depth in the pan to deep fry the balls). Fry a few at a time, taking out on the paper towels to drip the extra oil. Cover polpette with another paper towel to keep warm. 

So, that’s all!
You could fry them slightly and finish cooking in sugo (Italian tomato sauce), then they would be called “polpette al sugo,” but that’s a different recipe :)

Recipe by Katrin (katrinshine)

Translated by Nadya (crafts2love)