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Spaghetti alle vongole

Name: Spaghetti alle vongole
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 4
Cuisine: /italian
Ingredients: 1kg clams (vongole); 400g spaghetti; 1/2 cup (125ml) extra virgin olive oil; 1 small bunch flat-leaf parsley, stalks finely chopped, leaves roughly chopped; 4 garlic cloves, crushed; 200g cherry tomatoes, quartered; 1 dried chilli, chopped; 1 cup (250ml) white wine

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by Valli Little

delicious. team

Oct 19, 2015

A steaming hot bowl of seafood spaghetti, what could be more delicious?

1kg clams (vongole)
400g spaghetti
1/2 cup (125ml) extra virgin olive oil
1 small bunch flat-leaf parsley, stalks finely chopped, leaves roughly chopped
4 garlic cloves, crushed
200g cherry tomatoes, quartered
1 dried chilli, chopped
1 cup (250ml) white wine

Method

1.

Soak clams in cold water for 30 minutes to remove any grit. Rinse well and drain.
2.

Cook pasta in boiling salted water according to packet instructions. Drain, reserving 1 tbs cooking liquid.
3.

Meanwhile, heat 1/3 cup (80ml) olive oil in a large frypan over high heat. Add the parsley stalks, garlic, tomato and chilli. Season and cook, stirring, for 2-3 minutes until fragrant. Add clams and white wine. Cover and cook, shaking pan occasionally, for 3 minutes or until clams are cooked and shells open.
4.

Toss pasta through sauce with parsley leaves, reserved cooking liquid and remaining 2 tbs olive oil. Transfer to a serving dish. Season to taste and serve hot.