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Spaghetti alle vongole
Serves 4 Starters and mains
Ingredients
- 800g clams
- 8tbsp extra virgin olive oil
- 7 garlic cloves, grated
- 11⁄2tsp chilli flakes or 1 whole dried chilli, broken up
- 150g tomatoes, chopped
- 150ml dry white wine
- 200g baby plum tomatoes, peeled and halved
- pinch brown sugar
- 400g spaghetti
- 15g butter
- 15g flat-leaf parsley, chopped
Method
To clean the clams, soak for 2 hours in cool, salted water, first discarding any that have cracked shells or do not close after being tapped on the side of a bowl. Drain and rinse well under cold running water.
Put 6tbsp of the oil, the garlic and the chilli flakes in a pan over a medium heat. As soon as the garlic sizzles without browning, stir and quickly add the chopped tomatoes followed by the wine, then the baby plum tomatoes. Turn up the heat and cook for a around 3-4 minutes.
Add the clams, stir and cover with a tight lid. Cook for about 4 minutes, shaking occasionally until all the clams are open. Add the sugar, season, and cook for another 2 minutes. Discard any clams that have not opened.
Cook the spaghetti in a large pan of boiling salted water until al dente, drain and return to the pan with the butter. Add the clam mixture and most of the parsley. Shake the pan and serve right away, scattered with the rest of the parsley and the remaining oil.
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