{"id":6427,"date":"2016-01-26T04:33:12","date_gmt":"2016-01-26T03:33:12","guid":{"rendered":"http:\/\/www.albacio.it\/?p=6427"},"modified":"2016-01-26T04:35:59","modified_gmt":"2016-01-26T03:35:59","slug":"spaghetti-e-vongole-in-rosso","status":"publish","type":"post","link":"https:\/\/www.albacio.it\/en\/spaghetti-e-vongole-in-rosso\/","title":{"rendered":"Spaghetti and clams (in red)"},"content":{"rendered":"<p>By <a href=\"http:\/\/martinoragusa.it\/2015\/10\/spaghetti-e-vongole\/\" target=\"_blank\">Martino Ragusa<\/a><\/p>\n<p>Ingredients for 4 people<a href=\"http:\/\/www.albacio.it\/wp-content\/uploads\/2016\/01\/Napoli_Spaghetti_Vongole.jpg\"><img decoding=\"async\" class=\"alignright size-medium wp-image-6428\" alt=\"Napoli_Spaghetti_Vongole\" src=\"http:\/\/www.albacio.it\/wp-content\/uploads\/2016\/01\/Napoli_Spaghetti_Vongole-300x146.jpg\" width=\"300\" height=\"146\" srcset=\"https:\/\/www.albacio.it\/wp-content\/uploads\/2016\/01\/Napoli_Spaghetti_Vongole-300x146.jpg 300w, https:\/\/www.albacio.it\/wp-content\/uploads\/2016\/01\/Napoli_Spaghetti_Vongole.jpg 680w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><br \/>\n240 g of vermicelli<br \/>\n1 kg of clams<br \/>\n2 sprigs of parsley<br \/>\n2 cloves of garlic<br \/>\n4 tomatoes<br \/>\n4 tablespoons extra virgin olive oil<br \/>\nBlack pepper of reel or mortar<br \/>\nSalt only for the water<\/p>\n<p>Plunge the tomatoes in boiling water for 2 minutes. Drain, peel and cut into quarters. Purge the clams from the sand putting them to soak in water and salt for at least 3 hours. Best if you can do this operation in seawater. A good move is to beat a few times on each clam a cutting board by holding it with two fingers with the rhyme opening down. Then let them open in a covered pan with a clove of garlic and a sprig of parsley. When clams are opened take the flesh and throw away the shells.<br \/>\nStrain the clams liquid through a sieve lined with a wet napkin and keep aside.<br \/>\nSaut\u00e9 the garlic in hot oil along with tomato fillets. When the garlic start to brown, add the clams, 4 tablespoons of their filterd liquid and let reduce for a minute.<br \/>\nRemove the garlic and pepper generously.<br \/>\nAdd the spaghetti and a sprig of finely chopped parsley while stir.<\/p>","protected":false},"excerpt":{"rendered":"<p>By Martino Ragusa Ingredients for 4 people 240 g of vermicelli 1 kg of clams 2 sprigs of parsley 2 cloves of garlic 4 tomatoes 4 tablespoons extra virgin olive oil Black pepper of reel or mortar Salt only for the water Plunge the tomatoes in boiling water for 2 minutes. Drain, peel and cut into quarters. Purge the clams from the sand putting them to soak in water and salt for at least 3 hours. Best if you can do this operation in seawater. A good move is to beat a few times on each clam a cutting board by holding it with two fingers with the rhyme opening down. Then let them open in a covered pan with a clove of garlic and a sprig of parsley. When clams are opened take the flesh and throw away the shells. Strain the clams liquid through a sieve lined with a wet napkin and keep aside. Saut\u00e9 the garlic in hot oil along with tomato fillets. When the garlic start to brown, add the clams, 4 tablespoons of their filterd liquid and let reduce for a minute. Remove the garlic and pepper generously. Add the spaghetti and a sprig of finely chopped parsley while stir.<\/p>\n","protected":false},"author":7,"featured_media":6429,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[796],"tags":[996,801,793,995],"class_list":["post-6427","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ricette-2","tag-clams","tag-pasta","tag-spaghetti","tag-vongole"],"_links":{"self":[{"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/posts\/6427","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/comments?post=6427"}],"version-history":[{"count":0,"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/posts\/6427\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/media\/6429"}],"wp:attachment":[{"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/media?parent=6427"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/categories?post=6427"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/tags?post=6427"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}