Spaghetti Vongole

500g palourde or similar clams

200g spaghetti

2 tbs olive oil

1 clove garlic

1 red chilli, deseeded and chopped

Splash of white wine/ pernod/ dry white vermouth

small handful of chopped parsley

Place the clams in a colander and run under the cold water tap for 30 seconds for a quick rinse
Bring a saucepan of salted water to boil and add the spaghetti – cook to packet instructions, usually 10-12 mins
Very gently heat the olive oil in a medium saucepan and fry the garlic and chilli for a couple of mins until the garlic starts to turn golden
Tip the clams into the saucepan, add a splash of white wine and put a lid on the pan
Turn the heat up to high – the liquid in the pan will make the shells open. After 3 mins, give the pan a shake and cook with the lid on for another 3 mins
Check to see that all of the shells have opened, throw in half of the parsley, stir and season with black pepper
Drain the spaghetti and add it to the clams, ensuring that the clams are evenly distributed in the pan
Tip into a serving bowl and add the rest of the parsley

Get in touch to see which ingredients for this we have in stock today. Call us on 07399 549295 or email cliftonseafood@outlook.com

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