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Spaghetti alle Vongole

Spaghetti alle Vongole

Amount of people
4 Persons
Type of meal
Dinner
Preparation time
20 minutes
Seafood included in this recipe
Vongole Veraci
Ingredients
  • 500g Vogole Veraci, cleaned and rinsed
  • 350g spaghetti
  • 2 tbsp olive oil, plus extra for drizzling
  • ½ tsp deseeded and finely sliced red chilli
  • 2 garlic cloves, finely sliced
  • Good splash dry white wine
  • 2 tbsp finely chopped fresh flatleaf parsley leaves and stems
Preparation
  1. Bring a large pan of awater to the boil and cook the spaghetti for about 7-8 minutes according to the packet instructions until al dente.
  2. Meanwhile, heat the olive oil in a large, deep frying pan over a medium heat. Add the chilli and garlic and cook for 3-4 minutes until the garlic is softened but not coloured. Add the cleaned clams to the pan along with the wine. Cover and cook over a fairly high heat for 2-3 minutes until the clams have opened. Remove from the heat, then pick out and discard any clams that haven’t opened.
  3. Drain the spaghetti and add to the pan with the clams, turning gently to combine. Stir in the chopped parsley and drizzle over a little olive oil if it looks a bit dry. Taste, season and serve immediately.
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