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Spicy spaghetti vongole
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Total Time:
1 hour
Spicy arrabbiata white wine clams - a modern Italian twist.
Ingredients:
  • olive oil
  • 6 cloves of garlic peeled
  • 1 x 400 g tin of plum tomatoes
  • sea salt
  • freshly ground black pepper
  • 500 g spaghetti
  • a bunch of fresh flat-leaf parsley
  • 4 squid with tentacles cleaned
  • 1.5 kg clams cleaned
  • 100 ml white wine
  • extra virgin olive oil
  • 4 fresh red chillies
Instructions:
  • Heat a large griddle pan over high heat, char the chillies for 20 minutes until blackened all over. Let them cool covered for 10 minutes before peeling, deseeding, and slicing them. In a medium frying pan, heat olive oil and sauté garlic until golden, then add the chillies and tinned tomatoes, breaking them up. Simmer the arrabbiata sauce for 5 minutes, season, mash, and set aside. Cook spaghetti as per packet instructions. In another pan, sauté parsley stalks, garlic, clams, wine, and arrabbiata sauce, add squid and cook until clams open. Toss spaghetti with clams, parsley leaves, and cooking water. Serve with extra arrabbiata sauce, olive oil, and enjoy.

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