Spaghetti al vongole
Fancy something a little different inspired by coastal adventures? This BBC Good Food recipe for spaghetti with clams couldn’t be easier to follow.
- 140g spaghetti
- 500g fresh clams in shells
- 2 ripe tomatoes
- Olive oil
- 1 fat clove of garlic
- 1 small fresh red chilli, finely chopped
- A splash of white wine
- Chopped fresh parsley
CREATING YOUR MASTERPIECE
Put a large pan of water for the pasta on to boil.
Meanwhile rinse the clams in several changes of cold water, discarding any that are open or damaged.
Cover the tomatoes with boiling water and leave for 1 minute.
Drain them, then slip off the skins, remove the seeds and chop the flesh.
Now you can cook the spaghetti according to the instructions.
While this is cooking, heat the olive oil in a large pan, add the garlic and chilli, frying gently for a few seconds.
Stir in the chopped tomatoes, then add the clams, the white wine, salt and pepper.
Bring this to the boil, then cover and cook for 3-4 minutes, until the clams are open.
Drain the pasta then tip it into the pan together with the parsley and toss it all together.
Serve piled in bowls with chunky bread to mop up the juices.