Soy Spaghetti with Clams and Cherry Tomatoes

Soy Spaghetti with Clams and Cherry Tomatoes is a dish that combines typical flavors of Italian cuisine with elements of Asian cuisine. Here is the recipe to prepare this delicious dish:

Ingredients

• 400 g of soy spaghetti
• 1 kg of genuine clams (fresh and already purged)
• 250 g of cherry tomatoes
• 2 cloves of garlic
• Fresh chili pepper to taste
• Chopped fresh parsley
• Extra virgin olive oil
• Salt and pepper to taste
• A glass of white wine

Preparation

1. Start by rinsing the clams well under cold running water.
2. In a large pan, sauté the garlic cloves with a drizzle of evo oil and chopped chili pepper (if desired) without burning them.
3. Add the clams and deglaze with white wine. Cover with a lid and cook until all the clams have opened. Remove any that remain closed.
4. Meanwhile, cook the soy spaghetti according to the instructions on the package. They generally require a short cooking time in boiling water.
5. Cut the cherry tomatoes in half or into quarters and add them to the pan with the clams, cooking them for a few minutes.
6. Once the soy spaghetti is cooked, drain it and add it directly to the pan with the clams and cherry tomatoes. Mix carefully to flavor the pasta.
7. Sprinkle with chopped fresh parsley, adjust salt and pepper, and serve immediately.

Trivia

In Italy, the traditional dish is “spaghetti alle vongole,” which is prepared with wheat spaghetti. The use of soy spaghetti is a variation that makes the dish suitable for those following a gluten-free diet, or who want to explore a lighter alternative with an exotic touch. Moreover, clams are a classic of Italian maritime cuisine, and with the addition of cherry tomatoes, a perfect balance is created between the flavor of the sea and the acidity of the tomato.