Spaghetti alle Vongole
Simple Italian dish using freshly picked Clams, an utterly delicious summery super.
- 500g Clams / cockles
- 350g Spaghetti
- 2.5 tbspn Olive Oil
- 3 large Cloves Garlic - finely chopped
- 1 mild Red Chilli - finely chopped
- 100ml Dry White Wine
- Bunch Fat Leaf Parsley - roughly chopped
- 1 Lemon
- Wash and rinse your fresh clams ensuring they are free of dirt and 'beards' and leave in cold salted water.
- Put the spaghetti into a large pan of boiling salted water and cook until nearly done - a good few minutes under the rcommended cooking time.
- In another pan gently heat the garlic and fresh chilli in the olive oil until just softened.
- Drain the clams and add to the garlic pan and turn up the heat.
- Pour over the white wine and cook with the lid on for a few minutes, until all the clams have opened, if any stay closed discard them.
- Drain the spahetti and add it all to the pan of clams.
- Stir it in but let it sit for a couple of minutes to help absorb the juices.
- Finish with mixing in the fresh parsley, the zest of half the lemon and a squeeze of juice.
- Season to taste and serve with extra lemon wedges if needed.
- Other than gathering the cockles (if your lucky enough to be doing that!) this is a super fast and easy dish, have everything chopped and ready before you start - its essentail not to overcook at any stage!
- I was a bit confused by the apparently interchangeable use of the names 'clam' or 'cockle'...turns out they are much the same thing, the cockle being a bi-valve mollusc in the clam family, and a word used more commonly in Europe, the term 'clam' used more commonly in America.