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Spaghetti vongole




Source of Recipe


Gourmet Traveller


Recipe Introduction


This quick and simple dish relies heavily on the quality of the olive oil to produce good results.




List of Ingredients




200gm spaghetti
100ml extra-virgin olive oil
3 fresh long red chillies, seeded and finely chopped
1 dried small red chilli, optional, finely ground
2 cloves of garlic, finely chopped
500gm vongole [clams], soaked in cold water
125ml dry white wine
1 tbsp finely chopped flat-leaf parsley


Recipe



Method
1 Cook spaghetti in boiling salted water until al dente, then drain.
2 Meanwhile, heat half the olive oil in a large, heavy-based frying pan over medium heat, add chillies and garlic and cook over medium heat for 1-2 minutes or until garlic is soft but not coloured. Add vongole and wine, then cover and cook over high heat for 3-4 minutes or just until vongole open. Discard any unopened shells, then add parsley and drained pasta and toss to combine well.
3 Add remaining olive oil and season to taste with sea salt and freshly ground black pepper, combine well, then divide among shallow bowls and serve immediately.