"I love pasta and I love seafood but I love even more when they are combined together. This is a traditional Italian dish that relies on the quality and freshness of ingredients. Make sure you always buy live locally sourced clams from your local fishmonger or market. Spaghetti alle vongole is a family favourite that we like to make with most shellfish including oysters."
Spaghetti Alle Vongole
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Recipe Intro From daenskitchen
This pasta is simple to prepare, yet perfect for a special occasion. But don’t worry, you won’t be stuck in the kitchen all day. Clams cook up quickly in a garlicky pan sauce.
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Prep time 15mins
Cook time 40mins
Serves or Makes: 4
Recipe Card
ingredients
- 1 box spaghetti
- 2 pounds live clams
- 6 cloves crushed garlic
- 1 chili, thinly sliced
- 6 tablespoons olive oil
- 4 anchovy fillets
- 1/2 cup water
- Salt to taste
- Lemon
- A small handful parsley, roughly chopped to serve
Method
Step 1
Cover your clams in salt water for 20 minutes as they will need to spit the sand inside them. Ask your fishmonger if this step is needed.
Step 2
In a large frying pan on a low - medium heat, add the crushed garlic, sliced chili, anchovy fillets, olive oil and a pinch of salt and stir through for 5 minutes on a low heat. Keep stirring as you do not want the garlic to burn.
Step 3
Add the water to the pan and leave to simmer on a low heat for 20 minutes, stirring occasionally.
Step 4
Add the clams and cover the pan with a lid. On a low - medium heat steam the clams until they have all opened. This will take 7 - 10 minutes. Discard the clams that do not open.
Step 5
Cook the pasta in a large pot of boiling water and salt. Follow the instructions on the back of the pasta packet for el dente pasta.
Step 6
Drain the pasta and keep a small amount of the pasta water. Combine the pasta, a splash of pasta water with the sauce and clams and stir through fresh parsley and a squeeze of fresh lemon.