If you’ve just been on holiday to Italy you might want to re-capture some of that holiday spirit by making Spaghetti alle vongole at home. Here Elaine Hardie from the Fyfe Smokery, Dunfermline, tells us how.
Spaghetti alle vongole. Clams are very popular the length and breadth of Italy, and simple recipes allow the main ingredient to shine, the lovely little bi-cuspid clams. They would generally choose pallourde clams, with beautiful small shells. We have the option of these clams from further afield, or rock clamswhich are delicious too. The recipe relies on good-quality oil and fresh clams.
Serves 2
140g spaghetti
500g clams in shells
2 ripe tomatoes
olive oil
1 fat garlic clove, chopped
1 small red chilli, chopped finely
Half glass of white wine
chopped parsley
Put the water for the spaghetti on to boil. Rinse the clams in several changes of cold water. Discard any that are open or damaged. Cover the tomatoes with
boiling water, leave for 1 minute, then drain and slip off the skins. Remove the seeds and chop the flesh.
Cook spaghetti according to packet instructions. Meanwhile, heat the oil in a large pan, add the garlic and chilli, then fry gently for a few seconds. Stir in the tomatoes, then add the clams with the wine, salt and pepper and bring to the boil. Cover the pan and cook for 3-4 minutes until the clams are open. Drain the pasta, then tip into the pan with the parsly and toss together. Serve in bowls with bread for mopping up the juices.
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