SPAGHETTI ALLE VONGOLE

As I’ve mentioned before this is one of my favourite pasta dishes and in this weather it’s perfect as it is so light and tasty and lovely with a big glass of chilled “vino bianco”. This dish is really popular in the south of Italy especially around Naples and the Amalfi Coast. We’re lucky as Superquin sell bags of clams but I’m sure you can get them at any fishmongers.

The most important thing with clams is to make sure they are as clean as possible before you cook them so rinse them in several changes of water until the water runs clear or you can leave them to soak in cold salted water overnight. Discard any clams with broken shells or when cooked remain closed. There are a few variations on this recipe but this is the way we make it.

All you need is:

  • 1 bag of clams, about 1kg.
  • 1 garlic clove
  • 1 fresh chilli finely chopped (just use half if you don’t like it too hot)
  • flat leaf parsley(I usually buy the small packs and use about half)
  • sea salt and black pepper
  • spaghetti or linguine
  • olive oil

How to make it:

  • bring a pot of water to the boil
  • drain the clams and put them in a deep frying pan with about 2 tablespoons of olive oil. Cover and cook over a high heat for about 5-7 mins until they have all opened. Discard any that remain closed. Some people like to take them out of their shells at this stage but we’re too lazy we just do it as we eat.
  • in another pan cover the base with olive oil and cook your garlic until brown and remove and cool for a couple of minutes. Add your chilli and cook. You can add a little white wine or lemon juice here if you like. Pour into pan with clams and cover.
  • add salt to your water and cook spaghetti until al dente.
  • drain your pasta and add to pan with clams and heat for  2-3 minutes tossing regularly or mix with large pasta fork if you can’t flip like me – Bru is a pro.  Mix in your flat parsley and serve with some freshly ground black pepper if you like.
  • remember no parmesan on fish pastas!!!!

BUON APPETITO

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