Spaghetti Vongole
Serves 4
Prep Time 15 mins
Cooking 9 mins
Level low
Ingredients
- 320g-400g Spaghetti Pasta
- 90ml Extra Virgin Olive Oil
- 4, smashed Garlic Cloves
- 1.8kg, scrubbed and rinsed Vongole (clams)
- 300ml Dry White Wine
- 300ml Water
- 90ml Extra Virgin Olive Oil
- Fresh, chopped Parsley
- Half teaspoon Red pepper flakes
Cook the pasta according to the packet's instructions. Drain when the pasta is almost done but still chewy, and reserve the pasta water.
Heat the olive oil and garlic in a large, deep sauté pan over medum-high heat. When the garlic starts to sizzle, add the cherry tomatoes and cook for about 5 minutes. Add the vongole. Remove the pan from the the heat (to prevent a flare up) and add the wine and water. Return the pan to the heat, cover it and cook until the vongole open up - 4-5 minutes. Discard any vongole that do not open.
Remove about half of the vongole and scoop out their meat and return the meat to the pan (discarding the empty shells). This makes it easier to toss the pasta with the shells.
Add the drained pasta to the pan and cook over medium-high heat, stirring gently until the pasta absorbs some of the liquid 2-3 minutes. Add the extra virgin olive oil, parsley and red pepper flakes.
Toss the pasta and sauce until the sauce reduces slightly, gets creamy and coats the pasta, about 1 minute. Add some of the reserved pasta water to create a creamy sauce. Keep the pasta moving until pasta and sauce become one thing in the pan. Season to taste.
