The success of a pasta dish largely depends on the quality of its ingredients - experience great quality and taste when cooking up this simple Italian seafood recipe, using our authentic products listed below
Spaghetti alle Vongole
Ingredients
- 600g clams
- 250g of spaghetti
- 2 tbsp of extra virgin olive oil
- 3 garlic cloves
- 1 red chilli
- 70ml of white wine
- 1/2 cup of parsley - chopped
- salt
- black pepper
Method
- Cook the spaghetti in salted boiling water until ‘al dente’
- In a large frying pan, heat the olive oil, then lightly sauté the garlic (diced) and fresh chilli (diced)
- Add the clams to the pan, shortly after pour in the white wine. Increase the heat, and cover with a lid
- Cook for 3 minutes, shaking the pan every 20 seconds. Remove pan from heat – be sure to throw away any unopened clams
- When draining the pasta, reserve a cup of the cooking water. Add the spaghetti to the white wine and clam sauce, and toss until well-coated. Add some of the reserved pasta cooking water, as required
- Finish off by adding fresh parsley and allow to sit for a couple minutes before serving
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