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Spaghetti a vongole

.Comment by Delia Skidmore 

 

 A light, seafood pasta dish which is full of flavour and Italian style. A great meal for any occasion. Enjoy our Spaghetti

Vongole recipe.

 

Step 1: You will need

 
  • 500 g fresh clams

  • 200 g cherry tomatoes, cut in half

  • 2 garlic cloves, chopped

  • cups (60ml) of olive oil

  • cups (60ml) parsley, chopped

  • 500 g spaghetti

  • 150 ml white wine

  • salt and pepper

  • 1 bowl

  • 1 slotted spoon

  • 1 spaghetti spoon

  • 1 saucepan

  • 1 large pot

  • 1 colander

  • Serves:

  • 4

  • Preparation Time:

  • 30 minutes

  • Cooking Time:

  • 30 minutes

  1. Step 2: Prepare the clams

    Pour the clams into a large bowl and leave under cold running water for roughly 20 minutes to remove any grit from the shells.

  2. Step 3: Heat the water

    Place a large pot of water on a high heat. Season with salt, add a tablespoon of olive oil and bring to the boil.

  3. Step 4: Drain the clams

    After twenty minutes pour the clams into the colander and drain.

  4. Step 5: Cook the spaghetti

    Once the water is boiling, uncover and add the spaghetti. Bring the water back to the boil, whilst stirring and cook for 8-10 minutes.

  5. Step 6: Make the sauce

    Place another pan on a high heat, add the olive oil and garlic and stir until lightly browned. Add the tomatoes, half the parsley, season with a pinch of salt and pepper and stir.

  6. After a couple of minutes, add the white wine and reduce by half, stirring occasionally. Once reduced add the clams, stir briefly, cover and leave to cook for 4-5 minutes for the clams to open.

  7. Step 7: Drain the pasta

    Put the pasta in the colander, allow it to drain and then transfer it back to the same pan.

  8. Step 8: Add juice to spaghetti

    Using the slotted spoon to prevent any clams from falling, tip some juice from the clams over the spaghetti, and stir.

  9. Step 9: Serve

    Drizzle over some good-quality virgin olive oil and spoon a portion of spaghetti onto a serving plate. Ladle over the clams and sauce. Finally, garnish with some fresh chopped parsley to complete the dish and serve.