I can’t wait for the soup season (I mean, autumn) to start! But there are still a few weeks of summer left where I live and although I’m anxious to start wearing jackets, boots and to throw a duvet over my sheets I’m trying to fully enjoy these last warm days. And I certainly do, with the same anticipation I start savouring a trip when preparing it!
Last weekend while shopping for groceries, we decided we wanted pasta for dinner (I know, carbs for supper! who does that nowadays? well… we do sometimes… uppsss) and in a sudden inspiration strike I remembered I had frozen clams and Spaghetti alle Vongole immediately came to my mind!
Like many others of Italian pasta dishes the sauce is actually simple both by its preparation and number of ingredients but the flavour resulting by its combination is supreme! And this was indeed the case, we loved them!
I added my own twist by changing the fresh parsley traditionally used in this recipe by fresh basil; mainly because there was no parsley left at the supermarket and I had a pair of basil plants thriving on my balcony.
I encourage you to try it, this is one of those easy but success-guaranteed recipes that I use either when entertaining or just to indulge myself with something extremely yummy but not decadent.