Spaghetti Vongole
Classic Italian dish that celebrates the sea, this is Spaghetti Vongole.
Servings: 4
Ingredients
- 500 g vongole or clams 1lb
- 3 tbsp olive oil
- 6 garlic cloves sliced
- 3 anchovy fillets
- 1 chilli sliced (optional)
- 3 parsley stalks
- 1/2 cup white wine
- 250 g spaghetti 9oz
- 3 tbsp fresh parsley diced
Instructions
- Bring a large pot of heavily salted water to the boil. Add the pasta and cook according to the pasta packet instructions. Drain the pasta 2 minutes before the suggested el dente cook time as the pasta will continue to cook when we toss it through the sauce. Reserve 1 cup of pasta water.
- In a large saucepan on a medium heat, bring the olive oil to heat. Add the garlic, anchovies, chilies and parsley stalks to the pan and sautee for 2–3 minutes or until the anchovies have slightly dissolved into the oil and the garlic is translucent and fragrant. Ensure you stir quite consistently to prevent the garlic from burning.
- Remove the parsley stalks from the pan and discard.
- Increase the heat to high and add the vongole to the pan. Stir through the sauce and then add the white wine. Cook for 5 minutes or until the vongole shells have opened.Shake the pan to encourage them to open.
- Remove the vongole from the pan and pick out the meat. Discard the shells and set the meat to the side. You can keep some vongole meat in their shells for plating at the end.
- Turn the heat to low and toss the spaghetti through the sauce with a splash of pasta water. Add more pasta water if needed
- Turn the heat off and stir through the fresh parsley and vongole meat. Serve and top with any vongole in their shells that you may have reserved.
