November 11, 2015

I adore Italy and the simplicity of it’s food. I could eat pasta every night given half the chance (although I’m sure my waistline wouldn’t like it!). One of my favourite dishes is spaghetti and clams also known as spaghetti alle vongole. I made this with summer produce during our trip to San Fran but most of the ingredients will be in season here soon. This delish, super simple version is packed with garlic, chilli, chorizo and juicy sweet tomatoes. You can use any shellfish and if you prefer, shell the clams before tossing them with their juices in the pasta (but keep a few on top for effect).

Serves 4-6

500g dried pappardelle
1/2 cup extra virgin olive oil
Bunch spring onions thinly sliced
½ bulb garlic finely chopped
100g chorizo, roughly sliced (I like Ghiotti brand)
1 tsp chilli flakes
1 kg clams (or mussels), scrubbed clean
1/2 cup Italian parsley, chopped
1/2 cup dry white wine
30g butter, diced into small cubes
200g cherry tomatoes, squashed with your hands
Sea salt and freshly ground black pepper
1 lemon, zested, for garnish
50g parmesan finely grated

Bring a large pot of water to the boil and add salt. Add pasta and cook 8-10 minutes or until al dente.

Meanwhile, heat the olive oil in a large frying pan. Add garlic, chorizo, chilli flakes and spring onions and saute until soft, about 2-3 minutes, being careful not to burn the garlic. Add the clams and wine. Cover and simmer for 6 – 8 minutes or until most clams have opened.

Add most of the parsley, parmesan, tomatoes and all the butter – gently mix, the butter will thicken the sauce.

Drain pasta and then add to the pan with the clam. Mix thoroughly and season.

Pour pasta into large serving bowl. Zest lemon over the dish, Garnish with remaining parsley, parmesan and extra tomatoes. Drizzle with extra olive oil and serve immediately with crunchy sourdough.

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