We’re embracing all things carb-loaded and delicious with this irresistible pasta dish. Turn up the heat this weekend with our five-star spaghetti, infused with garlic and chilli for that extra kick of flavour. Bon appétit!
HEAT 2 tablespoons of the oil in a large heavy-based frying pan over a medium heat. Cook shallots, stirring, for 4 minutes or until soft. Add garlic and chilli; cook, stirring, for 1 minute or until fragrant. Increase the heat to high, add wine and cook for 12 minutes or until the mixture is reduced to 2 tablespoons. ADD fish stock and bring to the boil. Reduce heat to low; cook for 30 minutes MEANWHILE, cook the spaghetti in a pot of boiling salted water for 12 minutes or until just tender. Drain. ADD pipis to the stock mixture; cook, covered, for 2 minutes or until the shells open. Add cook spaghetti, parsley and remaining oil and toss to coat. SERVE spaghetti topped with lemon zest and season to taste with pepper. For an alcohol-free version, use verjuice instead of white wine. You can use clams or mussels instead of pipis. Pipis are a sustainable seafood source. Sold live, make sure you look for brightly coloured shells, that are closed or close when tapped, and have a pleasant fresh sea smell.Spaghetti with chilli, garlic and clams
Ingredients
Instructions
ALSO SEE: Creamy bacon and broccoli pasta
Creamy bacon and broccoli pasta
A food stylist and recipe developer, contributing to Food & Home and other esteemed magazines under Habari Media. I love for creating mouthwatering recipes, I bring culinary visions to life through my work.
