Spaghetti vongole

Spaghetti vongole

Serves: 4
Cooking Time: 25 mins

Ingredients

  • 400g spaghetti
  • 45ml (3 tbsp) olive oil
  • 1kg small clams, scrubbed clean
  • 4 garlic cloves, chopped
  • 5ml (1 tsp) dried chilli flakes
  • 250ml (1 cup) dry white wine
  • 100g cherry tomatoes
  • salt and freshly ground black pepper, to taste
  • 125ml (½ cup) fresh flat-leaf parsley, chopped
  • Parmesan, grated, to serve

Instructions

1

Bring a large pot of salted water to the boil. Add the spaghetti and cook until al dente, about 8 – 10 minutes. Drain and set aside.

2

Heat the oil in a large frying pan over high heat. Add the clams, garlic and chilli flakes and coat well in the oil.

3

Add the wine and tomatoes, and season well. Allow to cook until the shells have opened, about 3 – 4 minutes. Discard any clams that have not opened.

4

Add the cooked spaghetti to the pan, toss well and adjust the seasoning.

5

Spoon into warm serving bowls. Scatter with the parsley, drizzle with extra olive oil, add a squeeze of lemon juice and a sprinkling of Parmesan.

 

 

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