Spaghetti Alle Vongole
Working in food.. today's lunch of spaghetti Vongole with dulse seaweed
500g fresh clams, cleaned
3 cloves of garlic, finely chopped
1 medium onion, finely chopped
250ml white wine (1 cup)
1 red chilli, finely chopped
1 large bunch parsley, roughly chopped
500g dried spaghetti
4 tbsp olive oil
1. Bring a large pot of salted water the boil. Cook the pasta according to pack instructions, drain and place back in the pot with 1 tbsp olive oil, stirring to coat.
2. Meanwhile, in a large heavy bottomed saucepan, add the remaining oil and sautee the onion, garlic and chili until softened, about 10 minutes. Add the clams and wine, cover with a tight lid and cook over high heat for 3-5 minutes until the shells have opened. Shake the pan occasionally. Discard any shells that have not opened
3. Add the spaghetti along with the fresh parsley, tossing to coat. Season with freshly ground black pepper.