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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
  • ยฝ 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 havenโ€™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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