This is the result of my market shopping. Pasta Vongole and steamed arthichoke with vinaigrette dip on the side! So easy and so yummy! I have a small red recipe book where I keep all the best meals; recipes found in magazines, recipes I got from others and recipes I ‘invented’ myself. The book starts to bulge now with notes and papers. ( Just found this amazing recipe box over at the Style Files. It would be a perfect replacement!) Here this recipe to share with you;

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➔ Pasta Vongole (2 persons)

…Vongole (1 kg)
…Pasta (200gr)
…Shallot (1-2 pieces)
…Garlic (3 cloves)
…Parsley ( 2 tablespoons)
…Red pepper (1 small)
…White wine (one glass)
…Cream (a dash)
…Olive oil (or red pepper/garlic oil)

Cook the pasta. Chop the shallot and the red pepper in tiny pieces. Press the cloves of garlic. Bake these together softly in the oil. Add the vongole and the white wine. As soon as the vongole are open they are ready. Add some cream and stir. Mix with the pasta and garnish with the parsley.

When you are finished it is delicious to dip the  broth with some bread!

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