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Spaghetti vongole
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Total Time:
30 minutes
Transformed from humble origins, this Venetian clam pasta is now a timeless Italian favorite.
Ingredients:
  • 1 kg small clams from sustainable sources, ask your fishmonger, scrubbed clean
  • ½ a bunch fresh flat-leaf parsley (15g)
  • 4 cloves garlic
  • 10 cherry tomatoes
  • 250 ml white wine
  • 400 g dried spaghetti
  • extra virgin olive oil
  • 1-2 dried red chillies
Instructions:
  • Fill a pot with water and bring it to a boil. Check clams for any that don't close when tapped, discard if needed. Heat a large lidded pan on high. Slice parsley stalks finely, set aside, chop leaves. Peel and chop garlic, quarter tomatoes, and prepare wine. Cook pasta in boiling salted water until al dente per package instructions. Heat olive oil in pan, add garlic, parsley stalks, salt, pepper, dried chili, tomatoes, cook until garlic colors. Add clams and wine, cover and cook until clams open, remove any unopened ones. Drain pasta, add to clams with parsley leaves, olive oil, stir for a minute. Serve immediately with bread. Practice makes perfect timing for a fantastic dish!

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