Italian chef Valentina Harris’ own take on this classic Italian spaghetti offers unforgettable flavours, not to mention a beautiful looking dish which will satisfy whoever’s at the table…
Looking for more classic Italian dishes? Take a look at our own take on spaghetti frutti di mare…
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Ingredients
- 1.5kg fresh live baby clams, cleaned and scrubbed
- 6 tbsp extra-virgin olive oil, plus extra to serve
- 2 tsp chopped fresh rosemary leaves
- 3 garlic cloves, finely chopped
- 6 tbsp dry white wine
- 400g spaghetti
- 4 tbsp chopped fresh flatleaf parsley
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Method
- Clean the clams thoroughly (see tip). Discard any with broken shells.
- Drain the clams and put them in a wide, deep frying pan with 2 tbsp of the oil and half the rosemary. Cover and heat. When the pan is very hot, shake it regularly over the heat to help the clams open up.
- After 6-7 minutes, any clams that are going to open should have done so. Discard any closed clams, drain the rest, then reserve the clams and their liquid.
- Heat the remaining oil in the deep frying pan with the garlic and remaining rosemary for a few minutes. Add the clams, strain over the reserved liquid, then add the wine. Mix everything together and bring to the boil, then cover and immediately take off the heat.
- Meanwhile, bring a large pot of salted water to a rolling boil. Add the spaghetti and stir. Cover and return to the boil. Uncover and boil until tender, then drain and return to the pot.
- Pour the clams and any juices over the spaghetti, then toss together. Add the parsley and plenty of freshly ground black pepper, toss again and transfer to a warmed platter or bowl. Drizzle with oil and serve at once.
Nutrition
- 675kcals Calories
- 22.2g (3.4g saturated) Fat
- 33.6g Protein
- 78.1g (3.2g sugars) Carbs
- 6.1g Fibre
- 4.3g Salt
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