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Spaghetti alle vongole

Spaghetti alle vongole

Clams opening

Clams opening

Stewing with tomatoes

Stewing with tomatoes

Toss the pasta through

Toss the pasta through

Spaghetti alle Vongole is the quintessential Neapolitan pasta dish which relies on the quality and freshness of its ingredients - Simona's mum shows us how to keep it light and simple.

For 4 people you will need:

  • 1kg fresh clams
  • 100ml dry white wine
  • 50ml good olive oil
  • 2 garlic cloves, peeled
  • 500g spaghetti or fettucini
  • 250g cherry tomatoes
  • 1/2 medium hot chilli, finely chopped
  • Fresh parsley, finely chopped
  • Fresh parsley
  1. Rinse the clams in cold water then place in a bowl of cold water and leave covered in a fridge for a couple of hours to help get rid of any sand.
  2. Pour the clams and wine into a large frying pan, turn up the heat and cook for around 10min, moving the clams around until they are open. (discard any that don't open.) Drain clams into bowl, reserving the stock, and set both aside.
  3. Put the pan back on a medium-high heat, add oil and the garlic and fry for around 5min
  4. De-shell most of the clams, keeping the prettiest 20 whole to use as a garnish.
  5. Cook the pasta according to packet instructions.
  6. Add tomatoes and chilli and cook for a further 2-3min
  7. Turn down the heat, take out the garlic and discard, add all the clams and clam stock.
  8. Toss the cooked pasta into the pan, some fresh pepper and the parsley. Serve with a wedge of fresh lemon