PASTA - Spaghetti alle Vongole

By Aemelia

Ingredients

• 1.4 kg live vongole
• 100 mL white wine, like pinot grigio
• 6 tbsp extra virgin olive oil to start
• 5 tspn chopped garlic
• 6 tbsp chopped parsley
• 1/2 tspn chopped hot red chilli peppers
• 100 mL extra virgin olive oil to finish
• Salt
• 450 g spaghetti

Details

Adapted from tastedbytwo.com

Preparation

Step 1

1. Purge vongole in cold water for 12 hours in advance.

2. Wash vongole 3 times.

3. Pour the olive oil into a heavy based, shallow pan over medium high heat. When hot, add the vongole, garlic and chilli and turn the heat to high. Stir once or twice. When approx half of the vongole are open, season to taste and add the white wine. Simmer briefly. Add 100mL of extra virgin olive oil and parsley. Set aside.

4. Drop the spaghetti into a pan of abundant boiling salted water. When barely tender but firm to the bite, drain and toss immediately with the vongole. Taste for seasoning and serve immediately.