Spaghetti alle Vongole
Serves 4.
(Linguine can be used instead of spaghetti, and Mussels or tinned / frozen clams can be used.)
Ingredients
- 350-400g spaghetti
- 5 tbsp extra virgin olive oil
- 4 garlic cloves, crushed
- 2 large shallots, finely chopped
- 1/2tsp dried red chilli or fresh chilli chopped (adjust to liking)
- 800g – 1kg clams (well washed)
- 2 tbsp chopped flat-leaf parsley
- 50 ml dry white wine
- Salt and pepper
- Optional tin of tomatoes (allow and extra 10 – 15 minutes)
Instructions
Step 1
Cook the Spaghetti in boiling salted water until al dente, and drain.Step 2
While the spaghetti is cooking, heat the olive oil in a large pan and gently cook the garlic, shallots and chilli for 2-3 minutes until soft.Step 3
To the pan add the tomatoes and reduce down (10 -15 mins).Step 4
In a separate pan add the clams, parsley and white wine and season with salt and pepper, turn up the heat and cover with a tight-fitting lid. Cook for 4-5 minutes shaking the pan occasionally, until all the clams have opened (some may not open, so don’t overcook and discard the unopened clams).Step 5
Once cooked add the clams and juices to the other pan and stir, then add the spaghetti stir over low heat for a minute, and serve.
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