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  COOKING TIME

30 mins

  MAKES

2 – 4

  DIFFICULTY

Easy

  NUTRITION

Balanced

Vongole alla spaghetti

If you want a dish that smells of the sea, this is the one for you. Bringing back memories of the Mediterranean, actually, the vongole probably came from Morecambe Bay – actually the ones you ate in Italy probably did too!

Ingredients

400 g spaghetti

 

1.5 kg vongole, cleaned

 

2 cloves of garlic finely chopped

 

4 shallots, finely chopped

 

1 handful parsley, finely chopped

 

Oil for sweating the veg

 

A large glass of white wine

 

Salt and pepper for seasoning

 

150 ml crème fraiche

How to do it
NOTE

 

Discard any clams that either will not close when tapped on the table or will not open when cooked.

 

1. In a large pan of boiling water, add a little salt and the spaghetti. Fresh spaghetti will take about 8 – 10 minutes, packets of dried spaghetti can take up to 15 minutes. Time your vongole cooking so you have about 8 minutes to finish the pasta.

 

2. Put about three or four tablespoons of olive oil into a pan over a medium hear. Add the shallots and, when they are translucent, add the clams and the wine, bringing to the boil.

 

3. Keep the fish moving all the time, until they are all opened – don’t forget to discard any that will not open.

 

4. Stir in the crème fraiche (you can use cream if you prefer).

 

5. Reduce the heat and drain the spaghetti, mixing the vongole and sauce completely with the pasta.

SERVING SUGGESTION

A light dusting of fresh parsley tops the dish off. But more than anything else, a large glass of white wine.

MASTERED THIS? WHY NOT TRY…

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Dinner, Italian, Pasta, Podcast, Soup, Vegetables