Ingredients: • • • • • • • •
Method •
Clams are a good buy in January and make a terrific healthy supper with an Italian flavour Serves 4
Spaghetti alle Vongole
500g/1lb very small fresh clams, or a small jar of clams in brine 3 tbsp olive oil
1-2 garlic cloves, finely chopped 1 tsp anchovy paste (optional) 2 tbsp finely chopped parsley
400g/14oz canned chopped tomatoes Salt and freshly ground black pepper 450g/1lb dried spaghetti
If using fresh clams tap each one sharply and discard any which stay open. Scrub the remaining clams.
• Add the clams to 2-3 tbsps water in a heavy-bottomed pan. Cover with a lid and cook over a medium heat for 3-4 minutes, or until all the shells have opened. If using fresh clams discard any which have not opened after five minutes.
• •
Remove the clam flesh from the shells (you can leave a few in their shells for garnish) and dip them quickly into their cooking water to rinse off any sand. Strain the juices from the pan through a sieve lined with muslin or a sheet of kitchen paper and reserve the liquid.
Heat the olive oil in a pan over a medium heat. Add the chopped garlic and fry until it begins to turn pale gold in colour, then add the anchovy paste (if using) and parsley and stir-fry for 30 seconds.
• Add the chopped tomatoes and the strained clam juices (if you are using a jar of clams, you can use some or all of the brine from the jar, but be careful it doesn’t make the sauce too salty). Bring to the boil, then reduce the heat and simmer for 20-25 minutes.
• Cook the spaghetti according to packet instructions and drain. •
26 Just before serving add the clam flesh to the sauce and stir well.
• Mix the sauce into the cooked spaghetti. Serve garnished with parsley and any remaining clams in their shells.
To advertise in thewire t. 07720 429 613 e.
the.wire@btinternet.com
Preparation time: 15 minutes
Cooking Time: 30 minutes
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74 |
Page 75 |
Page 76 |
Page 77 |
Page 78 |
Page 79 |
Page 80 |
Page 81 |
Page 82 |
Page 83 |
Page 84 |
Page 85 |
Page 86 |
Page 87 |
Page 88 |
Page 89 |
Page 90 |
Page 91 |
Page 92 |
Page 93 |
Page 94 |
Page 95 |
Page 96 |
Page 97 |
Page 98 |
Page 99 |
Page 100