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Spaghetti Alle Vongole

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Serves: 4
1 tablespoon olive oil
3 garlic cloves, crushed
2 pinches chilli flakes
125ml / 4 fl oz dry white wine
400g / 14 oz tinned chopped tomatoes
3 tablespoons finely chopped flat-leaf parsley
1kg / 2 lb 4 oz clams, cleaned
400g / 14 oz dried spaghetti or linguine
1/2 teaspoon grated lemon zest
lemon halves to serve

Heat the oil in a large, deep frying pan. Add the garlic and chilli and cook over low heat for 30 seconds. Add the white wine, tomatoes and 1 teaspoon of the parsley. Increase the heat and boil, stirring occasionally, for 8-10 minutes, or until the liquid is reduced by half.

Add the clams to the pan and cover with a lid. Increase the heat and cook for 3-5 minutes, or until the clams have opened, shaking the pan often. Remove the clams from the pan, discarding any that have not opened. Stir in the remaining parsley and season. Boil the sauce for 3-4 minutes until it is thick. Set half the clams aside and extract the meat from the rest.

Cook the pasta in a large saucepan of boiling salted water until al dente. Drain and stir through the sauce. Add the lemon zest, reserved clams and clam meat and toss well. Serve with the lemon halves.

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