Spaghetti Vongole
| Ingredients (2 servings) | ||
|---|---|---|
| 500 | g | clams (cleaned) |
| 200 | g | spaghetti |
| 1 | tablespoon(s) | olive oil |
| 05 | red chilli, deseeded and finely chopped (or a generous pinch of dried chilli flakes) | |
| 1 | handful | of parsley finely chopped (more to taste if you like it) |
| 25 | ml | white wine |
| 25 | ml | Dry Sherry (Fino or Manzanilla are ideal) |
| 40 | g | salted butter |
| Juice of half a lemon | ||
To clean your clams, place them in a bowl of cold, salty water for 20 – 30 minutes. This will allow them to naturally release all the sand and dirt in their shells
- Cook your spaghetti according to package instructions in plenty of salted water – Once cooked, drain your spaghetti, reserving 200 ml of the cooking water – Heat the oil in a pan
- Add the garlic and chilli and cook for a couple of minutes – Add the clams, wine and Sherry, cover and cook for 5 minutes, or until all the clams are open – Discard any unopened clams. Remove half the clams from their shells and return to the pan
- Add the butter and once melted, add the spaghetti into the pan – Toss the spaghetti, clams and sauce all together. If you want more liquid, add some of the reserved pasta cooking water
- Season with salt and pepper – Add the parsley, a squeeze of lemon (to taste)
- Serve