Pasta vongole
Author: www.ukshallot.com
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
- Thoroughly wash the clams.
- Chop the shallots into a fine dice and cook in the butter until soft.
- 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.
- Place a large pan on a medium heat and allow to get hot, then add the clams and the remaining
- white wine.
- When the clams all start to open add the cooked spaghetti/linguine to the same pan.
- Combine and then add the double cream and the cooked shallots.
- After 2-3 mins, when it is all warmed through, check the seasoning and adjust if necessary and add some chopped parsley.
- Serve in hot bowls and finish with the rest of the chopped parsley.
