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Spaghetti a vongole
Spaghetti a vongole
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Delicious recipe collaboration by Taste team and Heinz.
Ingredients:
  • 340g Gluten Free Spaghetti
  • 60ml (1/4 cup) olive oil
  • 2 long red chillies, seeded, finely chopped
  • 5 garlic cloves, thinly sliced
  • 400g roma tomatoes, seeded, finely diced
  • 125ml (1/2 cup) dry white wine
  • 1kg vongole (clams), soaked in cold water
  • 125.00 ml firmly packed flat-leaf parsley leaves, finely chopped
  • Lemon wedges, to serve
Instructions:
  • In a large saucepan of lightly salted boiling water, cook the pasta according to package directions until al dente. Drain thoroughly.
  • In a large saucepan over medium heat, warm 2 tablespoons of olive oil. Sauté the chili and garlic until fragrant, for about 1-2 minutes. Quickly stir in the diced tomatoes for 30 seconds. Drain the clams and toss them in along with the wine. Increase the heat, cover, and cook for 4 minutes until the clams open. Remove any unopened clams before serving.
  • Combine the reserved pasta, parsley, and remaining olive oil with the clams, tossing everything together. Season with sea salt and freshly ground black pepper to taste.

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