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Donal Skehan
Spaghetti alle vongole | DonalSkehan.com, An Italian classic.
  • family

Spaghetti alle vongole

January 19

The traditional Italian vongole has very few ingredients so we are keeping it simple and stripped back here too. It is particularly popular dish in Campania in Italy. You may notice here I use the stalks of the parsley, usually they’re discarded but here they give this dish a lovely sweetness

  • time 10mins
  • serves Serves 2
  • video
Method
  1. Place a large saucepan of salted water over a high heat, bring to the boil Add the pasta and cook according to packet instructions.
  2. Heat a tablespoon of the oil in a large sauté pan over a medium heat. Add the garlic to the pan and allow to sauté for 2-3 minutes until slightly softened.
  3. Discard any clams which are unopened before cooking then tip into the pan along with the chilli, toss and pour in the wine. Quickly secure with a lid, this will allow the clams to steam in all those lovely juices.
  4. Simmer for around 3-4 minutes or until the clams have opened, if any do not open in this time, discard them also.
  5. Using a tongs add the pasta to the sauté pan along with some of the cooking liquid, this will help create the sauce, add the remaining 2 tablespoons of oil and toss to coat, simmer for another minute. Stir through half the parsley.
  6. To finish, serve into individual bowls or a large serving dish with a sprinkle of the remaining parsley and drizzle of olive oil.

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Ingredients

7 oz good quality spaghetti

3 tbsps olive oil, plus extra to serve

2 garlic cloves, finely chopped

1 tsp chilli flakes

12 oz clams

1/3 cup white wine

Small bunch flat-leaf parsley roughly chopped

Sea salt and freshly ground black pepper

200g good quality spaghetti

3 tbsps olive oil, plus extra to serve

2 garlic cloves, finely chopped

1 tsp chilli flakes

350g clams

75ml white wine

Small bunch flat-leaf parsley roughly chopped

Sea salt and freshly ground black pepper

You'll Need

Large sauté pan

Large saucepan

tongs

4.6
(8)
photo
If you make this recipe, be sure to tag your photo #DonalSkehan