Spaghetti with Clams
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Ingredients
- fresh clams, cockles or vongole
- 6 Tbsp olive oil
- 1 clove garlic, peeled and chopped
- 1 small chilli pepper
- 1 tin chopped tomatoes
- salt
- freshly ground black pepper
- 75g pasta per person, spaghetti, vermicelli etc of your choice
- 1 Tbsp finely chopped parsley
Method
- Thoroughly wash the vongole. Discard any broken ones and those that appear empty.
- Put the clams in a large pan with a lid and place over a low heat. Shake them from time to time until all the clams have opened. Reserve the liquid at the bottom. Remove clams from their shells, except for some to use as a garnish.
- Heat the oil in a separate pan, fry the garlic and chilli without letting them get brown. Add the tomatoes and cook for another 6-7 minutes. If the sauce requires more liquid add some of the clam liquid. Add the cooked clams and cook for another minute or two. Season with salt and pepper, but careful, the clams are already quite salty.
- meanwhile cook the pasta and drain. Mix with sauce and serve with the reserved clams in shell and chopped parsley
Passion for Pasta Antonio Carluccio
vongole
italian pasta