Angela Hartnett’s spaghetti alle vongole
- November 2016
- Serves 4
- Hands-on time 15 min, plus soaking
Angela Hartnett’s recipe for spaghetti alle vongole requires minimum effort for maximum results. This pasta dish makes for a GREAT dinner party main.
- 10.1g (1.5g saturated)
- 65.3g (2.1g sugars)
- 350g spaghetti
- 2 tbsp olive oil, plus extra for drizzling
- ½ tsp deseeded and finely sliced red chilli
- 2 garlic cloves, finely sliced
- 500g small clams, cleaned and rinsed
- Good splash dry white wine
- 2 tbsp finely chopped fresh flatleaf parsley leaves and stems
- Bring a large pan of salted water to the boil and cook the spaghetti for about 7-8 minutes according to the packet instructions until al dente.
- Meanwhile, heat the olive oil in a large, deep frying pan over a medium heat. Add the chilli and garlic and cook for 3-4 minutes until the garlic is softened but not coloured. Add the cleaned clams to the pan along with the wine. Cover and cook over a fairly high heat for 2-3 minutes until the clams have opened. Remove from the heat, then pick out and discard any clams that haven’t opened.
- Drain the spaghetti and add to the pan with the clams, turning gently to combine. Stir in the chopped parsley and drizzle over a little olive oil if it looks a bit dry. Taste, season and serve immediately.
To remove the grit from your clams, soak them in iced, heavily salted water (it should taste as salty as the sea when you lick your finger) for 30-40 minutes before rinsing and cooking. Before cooking, discard any broken clams or clams that remain open when gently tapped.
Anything red, or too rich, will clash here, so go for easy-going, subtle, dry Italian whites such as gavi or verdicchio.
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