Spaghetti Vongole
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
A simple, tasty spaghetti with clams.
Course:
Fish, Main Course, Seafood
Cuisine:
French
Keyword:
summer spaghetti vongole
Servings: 2
Ingredients
- 25 g Butter
- 4 tbsp Olive oil
- 2 Large garlic cloves finely chopped
- 1/2 tsp Dried chilli flakes
- 1 glass Dry white wine
- 2 Handfuls of clams pre-soaked in water for a few hours in fridge to remove the grit,
- 1/2 Lemon zest & juice
- 1/2 bunch Flat leaf parsley finely chopped
- 200 g Spaghetti
- Parmesan to serve
Instructions
-
Cook your spaghetti according to packet instructions and make the sauce while the pasta is cooking,
-
Heat the butter and oil in a wide shallow saucepan or frying pan with a lid (for later) and fry the garlic and chilli for a couple of minutes before adding in the white wine,
-
Turn the heat up to full and throw in your drained, de-sanded clams and cook with the lid on until they open up (3mins approx),
-
Remove the lid and add in the lemon zest, juice and chopped parsley,
-
5. Add in your cooked, drained pasta with a small amount of the pasta water and check seasoning.
-
6. Mix the clams with the spaghetti thoroughly and serve with Parmesan and a bowl to put the clam shells into.
Recipe Notes
The clams in this recipe could easily be replaced with mussels.