Spaghetti Alle Vongole

Serving: 398 g

Ingredients

• pasta120 g
• clams180 g
• garlic12 g
• olive oil16 g
• parsley10 g
• cherry tomatoes60 g

Recipe steps

1. Purge the clams in salted water for an hour so they spit out their grit, then rinse.
2. Warm the garlic and chilli in the oil, add the clams and a splash of white wine, and cover until they open. Discard any that stay shut.
3. Lift the clams out, halve the cherry tomatoes into the pan, and reduce the juices for a couple of minutes.
4. Boil the spaghetti to very al dente and finish it in the pan with the juices so it drinks them up.
5. Return the clams, add parsley, and toss. No cheese: it drowns shellfish.

Ask Rob to help me

← All recipes