Please note all orders will be dispatched from Monday 22nd August.

Spaghetti Vongole

PREPARATION TIME: 10 MINUTES|COOKING TIME: 10 MINUTES|FEEDS 2-4 PEOPLE

METHOD

Cook the pasta ( as per the packet instructions.) Add in a pinch of salt to allow the pasta to move freely.

Rinse the clams in cold water and remove any dirt/ that are open.

Chop the garlic, chilli and parsley and add to a medium heat pan with olive oil, cook for 2-3 minutes until slightly softened. Drop the clams into the pan with wine and close the lid for 4 minutes. Check to see if the clams are open, if not let this cook for longer.

Drain the spaghetti, but leave some starchy pasta water and add to the clams.

Spoon onto a serving platter and garnish with salt, pepper, parsley and olive oil.

INGREDIENTS

200-300g spaghetti

500g fresh clams in shells

4 glugs of olive oil

2 garlic cloves, chopped

½ fresh red chilli, chopped

A handful of chopped parsley

Half a glass of dry/fruity white wine

Pinch of salt and pepper