Spaghetti alle Vongole
A delicious and simple Italian dish using fresh, light flavours. Ten minutes is all it takes to make this delectable dish - perfect for two to share, with a glass of cold white wine!
|500g (or 300g, if dried)||Spaghetti, fresh|
|50g||Shallot, finely chopped|
|2 cloves||Garlic, chopped|
|50ml||Extra virgin olive oil (*1)|
|500g||Clams, Palourde in shells (*2)|
|100ml||White wine, dry|
|20g||Parsley, flat leaf, roughly chopped|
- In a large saucepan of boiling, salted water, cook your spaghetti following the cooking Instructions on the packet, and reserve.
- In a large sauce pan, over medium heat, soften the shallots and garlic in the olive oil for Three minutes with no colour. Add the clams & white wine, cover with a lid and cook on full Heat for 2 minutes (*3) until the shells just open. Add lemon juice, parsley, the cooked spaghetti and mix. Taste and adjust the seasoning if necessary.
- Serve in a large bowl direct to the table with fresh bread and a glass of white wine.