20 | iet Season Mediterranean Guide
is delicious clam pasta was originally considered peasant
food and has become an Italian classic. is is so simple to
make you can't get it wrong – if you can boil spaghetti you
can make it "alle vongole". Use fresh or frozen clams, just
don't forget the white wine!
450g fresh clams
2 tbsp olive oil
1 garlic clove
1 tsp red chilli, finely
chopped
60ml white wine
1 tsp salt
Pinch pepper
450g dried spaghetti
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. To a cold saucepan, add the olive oil, garlic
and chilli. 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.
S E R V E S 4 S E R V I N G S
Mediterranean Cuisine
SPAGHETTI
ALLE VONGOLE
