2 – 4
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!
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
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.
A light dusting of fresh parsley tops the dish off. But more than anything else, a large glass of white wine.