Spaghetti Vongole
This recipe offers a taste of the sea with tender clams cooked in a flavorful tomato and garlic sauce. The spaghetti is perfectly complimented by the briny clams and aromatic parsley, making for a delightful dish that is both satisfying and delicious.
— Constant Cookbook
Ingredients
- 500g/1lb very small fresh clamsclams
- 3 tbsp olive oil
- 2 garlic
- 1 tsp anchovy paste
- 2 tbsp finely chopped parsley
- 400g/14oz canned chopped tomatoes
- salt and freshly ground black pepper
- 450g/1lb dried spaghetti
Instructions
- Scrub the clams, discarding any that stay open when tapped sharply.
- Place the clams into a pan over a high heat. Add two tablespoons of water, cover with a lid and cook for 3-4 minutes, or until all the shells have opened. Discard any clams which have not opened after five minutes.
- Remove the clam flesh from the shells and dip them quickly into their cooking water to rinse off any sand. Strain the clam juices from the pan through a sieve lined with muslin or kitchen paper and save the liquid.
- Heat the olive oil in a pan over a medium heat. Add the garlic and fry until the garlic begins to colour, then add the anchovy paste and parsley and stir-fry for about 30 seconds.
- Add the chopped tomatoes and the strained clam juices (if you are using a jar of clams, use the brine from the jar). Bring to the boil, then reduce the heat and simmer for 20-25 minutes.
- Cook the spaghetti according to packet instructions and drain.
- When ready to serve, add the clam flesh to the tomato sauce and stir well. Mix the sauce into the cooked spaghetti.
- To serve, spoon the sauce and spaghetti into bowls.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
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