Spaghetti Vongole
This is a dish that if you haven’t had it for a while, it is one that you crave. It is such a warming dish that has a huge depth of flavour. We love it and when we can get clams, we will almost always use them in this dish.
Spaghetti Vongole
Servings: 2 people
Calories: 747kcal
Ingredients
- 500 g Clams cleaned
- 3 cloves Garlic finely chopped
- 10 Cherry Tomatoes
- 1 glass White Wine
- 200 g Spaghetti
- 2 Red Chillies deseeded and finely chopped
- 50 ml Extra Virgin Olive Oil
- ½ bunch Flat Leaf Parsley
- Salt and Pepper to season
Instructions
- Fill a large pan with water and bring it to a boil. Once boiling add a large handful of salt (the water really does want to be like sea water – you won't be drinking the water, so it is fine). Add the spaghetti and cook for 1 minute less than it says on the packet.
- While the spaghetti cooks, finely slice the parsley stalks, chop the garlic and chillies and half the tomatoes. Add the extra virgin olive oil to a large pan and heat before adding the parsley stalks, garlic and chillies. Cook for a few minutes taking care not to burn the garlic, then add the tomatoes.
- Once everything has softened slightly, add the clams and the white wine. Put a lid on the pan and cook for 3-4 minutes. Whilst the clams are cooking chop the parsley leaves ready to add to the dish.
- By now the pasta will be cooked. Drain the pasta and add it to the pan. Give it a good mix and add the parsley leaves.
- When you have given the dish a good mix (ideally toss everything together but stirring will work just as well), serve your Vongole with some good crusty bread and enjoy!
Nutrition
Calories: 747kcal | Carbohydrates: 89g | Protein: 21g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 0.01g | Cholesterol: 11mg | Sodium: 56mg | Potassium: 751mg | Fiber: 5g | Sugar: 8g | Vitamin A: 2157IU | Vitamin C: 104mg | Calcium: 90mg | Iron: 4mg