Giro d'EATalia 2024 | Gli spaghetti con le vongole - Video Dailymotion

Giro d'Italia

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Transcript

00:00 Vongole veraci, 100% Italian-style spaghetti.

00:04 Fresh parsley, red datterino preserved in juice, garlic and lemons.

00:11 These are the ingredients for our spaghetti with vongole.

00:15 Italy is the country with the highest number of agri-food products of protected origin.

00:20 Each region is rich in gastronomic excellences.

00:23 And we, following the path of the Giro d'Italia,

00:26 are going to discover them together, recipe after recipe.

00:29 Step number 12, from Martinsicuro to Fano.

00:33 So, from Abruzzo to Le Marche.

00:35 Nice spaghetti with vongole, it's always good.

00:38 Our main ingredient, of course, will be vongole.

00:41 So, we'll start by making a nice sauce with these.

00:44 We left them in the water and salt for 1.5 hours to dry them well.

00:50 We don't make this pasta in the conventional way,

00:53 we'll make it all in the same pan.

00:55 So, hot pan, extra virgin oil.

00:58 And we'll make a classic sauté, but only with garlic.

01:01 Two cloves of garlic.

01:03 Some parsley.

01:04 A nice quick stir.

01:06 Here we're going fast, otherwise the parsley will burn.

01:09 Dried vongole.

01:11 What are we going to do here?

01:13 Usually, we add wine.

01:15 But we don't.

01:16 We're going to add a drop of water and cover with the lid.

01:20 3 minutes of cooking, time for them to open, and then we'll continue.

01:24 The vongole are cooked, they opened, we have to remove them immediately,

01:28 otherwise they'll lose their delicious consistency.

01:32 And we keep them aside.

01:34 In this delicious sauce, we're going to add our tomato in the juice.

01:40 Once this sauce has come to a boil,

01:42 we can add our spaghetti directly here,

01:45 so that they'll give all their cooking,

01:48 so these 10 minutes, directly in the pan.

01:51 They'll release the starch perfectly,

01:54 and they'll thicken the sauce of the vongole.

01:57 The spaghetti are cooked,

01:59 and at this point, we're ready to go and thicken everything.

02:03 Let's turn off our heat.

02:05 Chopped parsley.

02:07 Lemons, to give freshness to the vongole.

02:10 It's perfect, obviously it has to be edible.

02:12 Our vongole, that in the meantime we've peeled.

02:16 A spoon of extra virgin oil, raw.

02:19 And we're going to thicken everything well.

02:21 Let's plate.

02:25 We're taking our spaghetti,

02:28 we're putting them down in our plate.

02:30 Last touch, one more tip of chopped parsley.

02:37 And our spaghetti with vongole is ready.

02:41 We just have to say goodbye, and see you in the next stage.

02:44 Enjoy your meal.

02:46 (music)

02:49 (music)

02:52 (music)

02:55 (music)

02:58 (music)

03:01 (music)

Giro d'EATalia 2024 | Gli spaghetti con le vongole

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