Spaghetti alle vongole
Spaghetti with clams, cherry tomatoes, parsley and a white wine butter sauce
Spaghetti alle vongole has to be one of my favourite pasta dishes. I like it with a few cherry tomatoes thrown in the mix, which isn't strictly traditional but I find the sweetness works so nicely with the clams and the buttery, lemony sauce. Let me know if you try it!
You can use frozen clams or mussels instead in this recipe if you can't find fresh clams.
- Start by salting the clams. Mix up a litre of cold water with enough salt to taste as salty as the sea. Rinse the clams under cold water and then cover with the salted water. Leave to sit for 30 mins, this will encourage the clams to release any grit they are storing. Drain the water, rinse the clams again and cover with cold water for at least ten minutes to dilute any salt residue.
- Roast the tomatoes for 10 to 15 minutes at 180℃ in the oven. Set to one side once ready.
- Cook the pasta for 2 minutes less than the recommended cooking time.
- Meanwhile, melt the butter in a large frying pan and add the chopped garlic. Fry until softened but not browned. Add the chilli flakes and stir.
- Add the clams and pour in the wine. Cover the pot and cook for a couple of minutes, allowing the steam to cook the clams. They should open up as they cook.
- Add the tomatoes and a ladleful of pasta water. Add in the drained pasta, along with the zest and juice of half a lemon. Season and mix the pasta before topping with the chopped parsley and serving up.