Spaghetti Aglio e Olio With prawns is a great dish …. Easy to put together ….. try it
http://www.foodnetwork.com/recipes/rachael-ray/spicy-shrimp-and-spaghetti-aglio-olio-garlic-and-oil-recipe-1911881
It's good but you know what's even better... spaghetti vongole 🙂 When I was a youngin I used to go down to the South Coast and get fresh vongole from the beach... that was until every man and their dog was doing the same thing.
Vongole ...always meant to ask the question ..is it a pippi or a clam/mollusc
Vongole and Pipis are both members of the Clam family. Vongole is basically Italian for Clam.
So it is a Pippi ????
How do you make them edible .....we tried ...and we could of used them on our next set of retreads ......
Cook in salted boiling water till they open up or in a sauce/stew like you would with mussels till the shells open. If any are already partially open DO NOT eat as they're generally already off and good chance to give you food poisoning. Great in chowder or an Italian type sauce such as white wine and garlic or tomato, basil and chili.
Technically not a Pipi though as mentioned part of the Clam family as are Pipis.
Yeah ...did it the same way you'd cook clams in a stew ....tried to make a (please pull me up on the spelling ) Zorziki .....Spanish Seafood Stew ......
Stew was fine ...pippis were rubber ...and I've read many other fishermen cook pippis with the same result that I had ......
Sorry forgot to add ...thanks for all the advice ....will try and give it another whirl at some stage
Try throwing in the pipis/vongole at the very last min if stewing or cooking in a pasta dish. Shouldn't take any more than a few mins for them to open up, discard any that don't open up. Shouldn't be rubbery using this method.
I use mussels a lot in cooking. Fell in love with them while holidaying in Bruges Belgium. White wine, garlic, shallot and leek stewed with chicken stock for a bit then add the mussels or vongole till they open up. Serve with sliced baguette and it's magic.
An Italian version of the above.....Stew can of crushed tomato or chopped fresh if you prefer, white wine, chili, garlic, chopped onion, chicken stock, fresh basil....add mussels/vongole late till they open up.
