Recipe Tip: Spaghetti Vongole - Falstaff
red chilli, deseeded and finely chopped (or a generous pinch of dried chilli flakes) of parsley finely chopped (more to taste if you like it) Dry Sherry (Fino or Manzanilla are ideal) To clean your…
Ingredients
- 500 gclams (cleaned)
- 200 gspaghetti
- 1 tablespoonolive oil
- ½red chilli, deseeded and finely chopped (or a generous pinch of dried chilli flakes)
- 1 handfulof parsley finely chopped (more to taste if you like it)
- 25 mlwhite wine
- 25 mlDry Sherry (Fino or Manzanilla are ideal)
- 40 gsalted butter
- Juice of half a lemon
Instructions
Step 1
Cook your spaghetti according to package instructions in plenty of salted water – Once cooked, drain your spaghetti, reserving 200 ml of the cooking water – Heat the oil in a panStep 2
Add the garlic and chilli and cook for a couple of minutes – Add the clams, wine and Sherry, cover and cook for 5 minutes, or until all the clams are open – Discard any unopened clams. Remove half the clams from their shells and return to the panStep 3
Add the butter and once melted, add the spaghetti into the pan – Toss the spaghetti, clams and sauce all together. If you want more liquid, add some of the reserved pasta cooking waterStep 4
Season with salt and pepper – Add the parsley, a squeeze of lemon (to taste)Step 5
Serve