Spaghetti Vongole

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SERVES 4

PREP TIME: 20 MINS

COOK TIME: 20 MINS

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Ingredients

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500G SPAGHETTI

HANDFUL PARSLEY STALK LEAVES

3-4 GARLIC CLOVES, MINCED

3-4 GARLIC CLOVES, SLICED

2 RED CHILLIES, MINCED (OPTIONALLY DE-SEEDED)

1 BUNCH PARSLEY, LEAVES PICKED AND FINELY CHOPPED

2-3 TBSP OLIVE OIL

500G-700G VONGOLE (SOURCE FROM YOUR LOCAL FISH MONGER)

PINCH SALT

TO SERVE

LEMON CHEEKS

SLICED CHILLI

TORN PARSLEY LEAVES

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Equipment

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TONGS

SLOTTED SPOON

GARLIC MINCER

STRAINER

LARGE SAUCEPAN

DEEP FRYPAN OR WOK

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Method

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1. HEAT 1-2 TABLESPOONS OF OLIVE OIL IN A LARGE FRY PAN OR WOK. ADD YOUR SLICED GARLIC CLOVES AND TORN PARSLEY STALKS. SAUTÈ FOR A COUPLE OF MINUTES UNTIL GARLIC IS GOLDEN AND PARSLEY IS FRAGRANT
   

2. REMOVE VONGOLE FROM PACKAGING AND RINSE THROUGH A STRAINER. ONCE RINSED, ADD YOUR VONGOLE TO THE PARSLEY AND GARLIC. POP A LID ON AND LEAVE TO STEAM FOR A COUPLE OF MINUTES
   

3. COOK YOUR PASTA IN SALTED BOILING WATER UNTIL AL DENTE. RESERVE A GENEROUS CUP OF PASTA WATER BEFORE STRAINING PASTA
   

4. RETURN TO YOUR VONGOLE, REMOVING LID. USE A SLOTTED SPOON TO REMOVE VONGOLE AND PLACE INTO A BOWL. POUR THE JUICES INTO A BOWL (WE WILL USE THIS TO BRING THE PASTA TOGETHER). DISCARD OF THE PARSLEY AND GARLIC
   

5. REMOVE HALF A DOZEN TO A DOZEN CLAMS FROM THEIR SHELLS AND SET ASIDE
   

6. HEAT ANOTHER TABLESPOON OR SO OF OLIVE OIL IN THE SAME PAN. ADD THE MINCED GARLIC AND SAUTÈ FOR A MINUTE OR SO. ADD PARSLEY, SLICED CHILLI AND A DASH MORE OLIVE OIL (IF NEEDED)
   

7. ADD HALF/THREE QUARTERS OF THE PASTA WATER AND LET SIMMER FOR A FEW MINUTES. TURN OFF THE HEAT
   

8. IN BATCHES, START ADDING YOUR PASTA, TOSSING TO COMBINE. ADD A TOUCH MORE PASTA WATER (ONLY IF YOU NEED TO LOOSEN THE PASTA). ADD YOUR CLAMS, VONGOLE AND RESERVED CLAM JUICE. GIVE ONE MORE GOOD STIR BEFORE PLATING
   

9. FINISH WITH LEMON CHEEKS, TORN PARSLEY LEAVES AND SLICED CHILLI — ENJOY!

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