• 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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