Spaghetti con le vongole

Spaghetti con le vongole

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
1kg baby clams in shells
2 garlic cloves
5 tablespoons olive oil
6 large tomatoes
250g dried spaghetti
50ml white wine
parsley sprigs
salt
freshly ground black pepper

Method

  1. Wash and scrub the clams. Peel and finely slice the garlic.
  2. Heat 1 tablespoon of the olive oil in a large saucepan until very hot. Add the clams, cover quickly with a tight-fitting lid and gently shake the pan over the heat until the shells have opened. Discard any that have not opened, transfer the clams to a bowl and strain the juices into a separate bowl.
  3. Blanch the tomatoes in boiling water for 10 seconds, then refresh in cold water, dry, peel, quarter and deseed. Cut the flesh into fine dice (concasse).
  4. Cook the spaghetti in plenty of lightly salted boiling water until al dente.
  5. Meanwhile, heat the remaining olive oil in the pan, add the garlic and fry until golden brown. Add the strained clam juices, wine and some pepper and cook over a medium to high heat for a few minutes. Add the clams and tomatoes and cook over a low heat for 1–2 minutes.
  6. Roughly chop the parsley leaves and stir into the sauce. Adjust the seasoning if needed (the clams can be very salty). Drain the spaghetti, mix through the clam sauce and serve immediately.

Note

  • The tomatoes can be left out of the recipe if preferred.
Tags:
Leiths School of food and wine
cookery course
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