appetite magazine
Pasta vongole
 
 
Author:
Serves: 4
Ingredients
  • 800g fresh clams (discard any open ones)
  • 12 whole shallots, finely chopped
  • 75g butter
  • 2 cloves garlic, peeled and chopped
  • 2 glasses of white wine
  • 400g cooked spaghetti or linguine
  • 100g double cream
  • 50g flat leaf parsley
Method
  1. Thoroughly wash the clams.
  2. Chop the shallots into a fine dice and cook in the butter until soft.
  3. When soft add the chopped garlic and 1 glass of the white wine and reduce slightly. This can be done up to ⅔ days in advance, cooled and kept in a sealed jar.
  4. Place a large pan on a medium heat and allow to get hot, then add the clams and the remaining
  5. white wine.
  6. When the clams all start to open add the cooked spaghetti/linguine to the same pan.
  7. Combine and then add the double cream and the cooked shallots.
  8. After 2-3 mins, when it is all warmed through, check the seasoning and adjust if necessary and add some chopped parsley.
  9. Serve in hot bowls and finish with the rest of the chopped parsley.
Recipe by appetite magazine at https://www.appetitemag.co.uk/pasta-vongole/