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)
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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