Iconic Icebergs recipes: Spaghetti vongole (clams)
serves
4
“This dish holds a special place in my heart as it brings back fond memories for me of when Maurice first tasted it. I made him spaghetti vongole my way – the simple way, the best way – and Maurice said, ‘I have never tasted it like this before,’ so it went on the menu.”
Ingredients (8)
- 120ml extra virgin olive oil
- 4 garlic cloves, grated
- 2 chillies, finely chopped
- 10 anchovy fillets, finely chopped
- 1/2 bunch flat-leaf parsley, leaves picked and julienned, stalks reserved
- 1kg fresh vongole (clams)
- 150ml good-quality dry white wine
- 500g spaghetti Gragnano (see note)
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Bring a large saucepan of salted water to the boil.
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2.Meanwhile, heat 80ml (1/3 cup) oil in a large saucepan over medium heat. Add garlic, chilli, anchovy and parsley stalks. Cook gently, taking care not to burn garlic.
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3.Add vongole, wine and a few ladlefuls of salted boiling water. Cover with a lid, cook until the vongole pop open. Once opened, remove vongole and set aside, reserving liquid in pan (discard parsley stalks).
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4.Add spaghetti to the boiling water and cook for 3-4 minutes. Strain and add to the reserved vongole liquid to finish cooking. Drizzle spaghetti with remaining oil and add parsley leaves.
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5.Top with vongole to serve.
Recipe Notes
Spaghetti Gragnano is from the hilltop town of Gragnano in Italy, considered to be the birthplace of dried pasta. You can substitute with regular spaghetti here, if you like.
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