Spaghetti Vongole

Photo: flickr user jaycross

Ingredients

Lightly fry the chopped onions and crushed whole garlic in olive oil. Add the clams and season with salt, fresh rosemary and finely chopped chilli.

Pour in plenty of white wine and cover. Place spaghetti in boiling salted water, return to the boil then reduce heat and simmer gently.

Uncover the clams to add to your fish stock and season with parsley, basil and salt. Add more olive oil if required.

When pasta is cooked pour the contents of the clam pan into the spaghetti pan and mix to allow the flavouring of the pasta.

Serve on a plate with plenty of the sauce and olive oil if desired.

6.0 servings (1 cup each)

Saturday, February 13, 2010 - 6:57pm

Anonymous