PASTA A LA VONGOLE RECIPES

Steps:

• Heat a large pot of water for pasta
• Listicle: 8-Quart Oval Covered Pasta Pot with Pour Spout Heat a large skillet with a tight-fitting lid over medium heat with EVOO, 5 turns of the pan, add the anchovies and break them up as they heat, mashing and stirring until they melt into the oil completely
• Cover the skillet while they are breaking down
• Add garlic and red pepper paste or flakes or fresh chili and stir a minute or so, add capers and olives and combine, add vermouth and increase heat to reduce by half another minute, add fresh tomatoes or canned (for canned mash a bit with spoon or paddle) and stir in a few leaves of basil, torn
• Cover pan and cook sauce 15-20 minutes, shaking pan occasionally, uncover and reduce to low simmer
• Cook pasta 1 minute less than directions on package in salted water and reserve ¾ cup starchy water, drain
• While pasta and sauce cook, toast breadcrumbs, if using
• See below
• Toss pasta with sauce, half of the parsley and the starchy water, top with breadcrumbs (if using) and a bit more torn basil and remaining chopped parsley
• For the breadcrumb topping, heat EVOO and butter over medium heat in a small skillet and add colatura or melt anchovy with the crushed garlic
• Add bread and stir to toast to deep golden brown
• Pass to top pasta