Spaghetti Al Vongole

Spaghetti Al Vongole

spaghetti al vongole recipe

Ingredients (serves 4)
– 500g small clams (palourdes, or carpet shell are ideal)
– 350g best quality dried spaghetti
– 30g butter
– 2 tbls extra virgin olive oil
– 3 fat Garlic cloves, finely chopped
– 1/2 medium/hot red chilli, finely chopped
– 100ml dry white wine
– Small bunch of flat-leaf parsley, roughly chopped
– Zest of 1/2 a lemon and a spritz of juice

Rinse the clams in cold running water, and scrub if necessary, then put them into a large bowl and cover with cold water. Salt generously  and leave for a couple of hours, then drain and rinse well to remove any grit or sand.

Add the spaghetti into a large pan of boiling, salted water and put to cook for five minutes, until beginning to soften but still al dente.

Meanwhile, put half of the butter and all of the olive oil in a large pan over a medium heat and fry the garlic and chilli to soften.

Add the drained clams, and turn up the heat. Pour in the wine, cover and leave for a couple of minutes until they’ve opened. Discard any that are still closed. Add the others to the sauce, picking a few out of their shells for variety.

Drain the spaghetti and add to the pan along with the remaining butter. Toss well and leave for a couple of minutes to finish the cooking of the spaghetti, then stir through the parsley, lemon zest and juice. Season to taste and serve.

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