Spaghetti Vongole 🍝

We had this dish at my friend Jana's house a while ago and it was SO good! Wanted to try and recreate and i loved it ❤️ Make it this weekend, go to the fish market, get the best clams you can find, and just do it! 

Ingredients

1 kg small clams
½ a bunch fresh flat-leaf parsley (15g)
4 cloves garlic
250 ml white wine
400 g dried spaghetti
extra virgin olive oil
1-2 dried red chillies

Put a pan of water on to boil. Make sure the clams are closed. Otherwise throw them away. Put a large pan with a lid on a high heat and let it heat up. Finely slice the parsley, peel and chop the garlic, quarter and get your wine ready.

Add the pasta to the boiling water with a good pinch of salt and cook according to instructions until al dente. About 5 minutes before your pasta is ready, get ready to start cooking – Put virgin olive oil into the hot pan and add the garlic, parsley stalks and a good pinch of salt and pepper. Crumble in the dried chilli Stir everything around constantly and just as the garlic starts to colour, tip in the clams and pour in the wine. It will splutter and steam, so give everything a good shake and put the lid on the pan. After about 3 or 4 minutes the clams will start to open, so keep shuffling the pan around until all of them have opened. Take the pan off the heat. Get rid of any clams that haven't opened.

By now your pasta should be just about perfect. Drain and add to the pan of clams along with the parsley leaves and an extra drizzle of extra virgin olive oil. Stir or toss for a further minute or two ❤️.

We served with some homegrown leek with onions and bell pepper- so good!

love,

Caroline