Spaghetti vongole is one of Thane Prince’s favourite pasta recipes. She uses shallots instead of onion in her recipe and adds a large skinned tomato for extra flavour. It’s a dish to remember.
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Ingredients
- 400g small fresh live clams
- 4 tbsp extra-virgin olive oil
- 1 medium shallot, finely chopped
- 125g spaghetti or linguine
- 1 extra large or 2 large ripe tomatoes, skinned, seeds removed, finely chopped
- 1-2 dried peperoncino chillies or other small dried chillies, finely chopped
- 125ml dry white wine
- Small handful fresh parsley, roughly chopped
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Method
- Put the clams in a sieve and wash under cold running water until they shut their shells firmly (discard any clams that remain open).
- Bring a large, deep pan of water to the boil, adding 1 tbsp salt. Put the oil and shallot in a large deep frying pan, set over a medium high heat and fry with the lid on for 7-8 minutes until soft, stirring occasionally. Meanwhile, boil the pasta for 2 minutes less than the time given on the packet, to keep it al dente. When the pasta is ready, drain it, reserving a cup of the cooking water.
- Add the chopped tomato and chillies to the shallot. Add a little salt and pepper, then the white wine and bring to a simmer, uncovered.
- Add the clams to the sauce, top with the pasta and stir well using tongs. Cook over a high heat for 2-3 minutes, tossing every 30 seconds, until all the clams have opened (if using defrosted frozen clams, cook until they’re warmed through). If the pasta sticks, add some of the reserved pasta cooking water to the sauce.
- Stir in the parsley, then tip into a warmed serving dish and serve.
Nutrition
- 551kcals Calories
- 23.8g(3.5g saturated) Fat
- 19.6g Protein
- 51g (4.8g sugars) Carbs
- 4.6g Fibre
- 2.3g Salt
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