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Ref: 218
Heading: Pasta
Cuisine: Italian
Food Type: Seafood
No of Portions: 4
Change no of portions required to :

Ingredients & Prep

   300 g  Spaghetti dried
   1200 g  Carpet-shell clams, cleaned
   2 Garlic cloves chopped fine
   20 g  Fresh Parsley flat leaf chopped
   80 ml  Extra-virgin olive oil
   1 Red chilli finely chopped (optional)
   to taste  Salt for pasta
   sprinkle  Fresh Parsley flat leaf chopped


  Step 1
Place the clams, two tablespoons of olive oil, together half the garlic & chopped parsley in a pan large enough to add the spaghetti in later. Cover with a lid, & cook over high heat until the clams open, shaking the pan from time to time.
  Step 2
Pluck meat out of the clams, set aside a few clam shells for later, discard the rest, pour off the cooking liquid accept the last bit as this my have sand in it.
  Step 3
Next, cook the spaghetti to al dente (just cooked with a little bite) in salted water, drain.
  Step 4
Meanwhile clean the clam pan removing any s& & fry off the remaining garlic & chilli (if used) in 4 tablespoons of olive oil. Add the clam meat, & the clam cooking liquid, fry for a few minutes, add spaghetti & heat through flipping or stirring for 1 min or so.
  Step 5
Plate spaghetti clam mixture & decorate with saved shells & sprinkle with parsley.

Suggestion & Tips

You can change to any shellfish of choice & add a little lemon juice of zest.
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