Calamari-Rings
Flour
Clams
Tomatoes
Garlic
White Wine
Parsley
Chilis
Spaghetti
Oil (Sunflower and Olive)
Preparation:
The Calamari-Rings, must be covered well with flour, and will then be fried in hot oil. Put on a paper towel to drain off excessive oil and salt.
The Vongole (clams), prior to cooking, must be put in cold salted water where they purge themselves from sand. Throw out crushed clams or clams that are open. Heat olive oil in a pan and throw in clams. They will open and salted water will spill out, so you do not need to add water or salt. Instead, add garlic, parsley, diced tomatoes, white wine and, if you like it hot, finely cut red chili. Let simmer for some time, throw out clams which do not open up. Cook spaghetti and mix with clams. DO NOT, repeat, NOT add cheese. You will be banned for life from entering Italy.
These are the Calamari-Rings
Floured Calamari-Rings
Fried and Salted (I don't know why, but part of the flour-crust always falls off)
Vongole in a sauce of white wine, tomatoes, garlic and Chili
I forgot the parsley, here it is
Close-Up of Parsley, if you didn't really believe me :-)))
Well, and then the most embarrassing thing happened. We were so hungry that there's no picture of the finished Spaghetti plate. So please use your imagination!!!
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