Yen Can Cook: Spaghetti Alle Vongole

Got some fresh clams from the night market last week and the first recipe that came into my mind was Spaghetti Alle Vongole.

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Simple preparation to clean the clams before being cooked.

Rinse the clams in running water, and scrub if necessary. Put them into a large bowl with and cover with water. Add in salt generously and leave for a couple of hours, then drain and rinse well to remove any grit or sand.

Ingredients (Serves 4)

500g clams

5-6 button mushrooms

350g spaghetti

30g butter

2 tbsp extra virgin olive oil

3 cloves of garlic, finely chopped

3 dried chili

100ml dry white wine

Salt to season

Dried parsley

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Step 1: Bring a large pot of salted water to boil and cook the spaghetti until al dente. Reserve 1 cup of pasta cooking water before draining.

Step 2: In a large sauté pan, heat the olive oil and half of the butter over medium, add garlic and chili flakes and cook until garlic just begins to turn a light golden brown.

Step 3: Add the drained clams and mushrooms, turn up the heat. Pour in the wine, cover and leave for a couple of minutes until most of them have opened. Discard any that are still closed.

Step 4: Add the drained spaghetti to the pan along with the remaining butter. Toss well and leave for a minute, add pasta cooking water if you want a more soup version, season to taste. Sprinkle with dried parsley and serve.

 

 

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HAPPY COOKING!

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