Feeds 4 - 5
Ingredients
500g Spaghettini
1 - 2kg Fresh Vongole (baby clams)
1/2 - 1 cup White Wine
Fresh Parsley
Black Pepper
1 - 2 Garlic Cloves crushed
1/2 long red Chilli (Fresh or Dried)
Butter (Optional)
EVOO
Method
Put a pot of water to your boil for your pasta.
In a large frying pan add a generous amount of oil, the garlic, a good handful of chopped parsley and chilli and sautee for a minute.
Rinse your vongole and add them to the pan, mix them so they begin to take in all the flavours. Pour in your wine and give it another mix.
Cover with a lid and let them cook till all the vongole open up, this should take about 5 minutes so this is around the same time you want to add in the pasta as they will take the same amount of time. Remember to salt your water before you add the pasta.
Once the pasta is almost al dente use your tongs to add it directly into the sauce, you don't need to drain it as we want the starchy pasta water. You can finish the sauce with a few bits of butter or some fresh evoo, black pepper and some extra parsley.
Enjoy x
My Tip: No need to add salt to your sauce, the vongole will let off their own salty brine and season it perfectly.
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