34 V I K I N G C R U I S E S
Serves: 4
450g fresh clams
2 tablespoons olive oil
1 clove garlic
1 tsp red chilli finely
chopped
60ml white wine
1 tsp salt
A pinch of pepper
450g dried spaghetti
Fresh parsley to garnish
Bursting with flavour and history, the reputation of
Italy's cuisine is second to none. This delicious clam
pasta was once considered a peasant dish, but has
since cemented itself as an Italian classic. So simple
you can't get it wrong – why not indulge your taste
buds in this iconic delicacy? Just don't forget the
white wine!
1. Bring a large pot of salted water to the boil.
Add the spaghetti and cook according to the pack
instructions, stirring occasionally, until just al dente.
2. Add the olive oil, garlic and chilli to a cold saucepan.
Heat gently until the garlic is just golden. Add the clams
and pour in the wine. Season with salt and pepper. Cover
and cook over a medium heat for 3 to 4 minutes, shaking
the pan occasionally.
3. Drain the pasta and transfer to a large bowl. Add the clams,
including all the pan juices, and toss well. Discard any clams
that are still closed. Serve immediately, garnishing with
fresh parsley.
Spaghetti
Alle Vongole
