Pasta alle vongole
This is another one of those list of directions rather than a recipe because it’s so simple. Serves 4
Favored pasta – on this instance I used a lovely farro linguine
3 lbs of fresh clams
1 cup white wine
4 cloves of crushed, fresh garlic
1/2 bunch of freshly chopped parsley
Salt & pepper
Red chili flakes
Grated Parmesan cheese
Cook spaghetti as directed on the packet.
You can throw this together while the pasta is cooking.
Wash clams in cold water and drain.
Heat a fry pan to medium heat. Add a glug of Olive Oil. Heat.
Add crushed garlic and parsley and cook until fragrant.
Careful not to burn the garlic.
Add Salt, pepper and red chili flakes. Stir.
Add 1 cup of white wine and let boil for a couple of minutes.
Throw clams into the hot pan, stir and close the lid.
Leave for 3/4 minutes, shaking the pan once or twice.
Open the lid of the pan. Check that all the clams are opening.
Stir again and place lid on for another 2 minutes to make sure all the clams open.
Lift lid and discard any clams that have not opened.
When pasta is done to your liking (I like it a little hard not too soft), lift out of pot into fry pan with clams and herbs. Stir well. If you need a little more juice, add a little pasta water.
Lift out of pan and serve in small bowls. Add a grate of parmesan cheese and a nice Rose and you have a simple dinner that’s absolutely bursting with flavor.