CLAM VONGOLE
Good clams can be found year-round, but are at their best in the colder months. Clam vongole is simply the best pasta dish in my opinion, but when made properly like chef Francesco Mazzei showed me, it’s on a different level entirely.
Serves 4 l 300g (10½oz) spaghetti l 2tbsp olive oil, plus extra l 3 garlic cloves, chopped l 1 shallot, diced l 100ml (3½fl oz) dry white wine l 1kg (2lb 4oz) clams, cleaned l Sea salt and freshly ground black pepper l 1 red chilli, diced l Zest of 2 lemons, plus juice of one of them l A small bunch of parsley, chopped l 50g (1¾oz) Parmesan, grated
Bring a large saucepan of salted water to the boil and cook the pasta, following the packet instructions, until al dente.
While the pasta’s cooking, start the sauce. In a large saucepan with a lid, heat the oil over a medium heat, add the garlic and shallot and cook for 2 minutes, stirring often.
Pour in the wine and clams, season well, then put the lid on the pan and bring to the boil. Reduce the heat a little and cook for 4 minutes.
Resting a colander over a bowl, use a slotted spoon to lift the clams into the colander. Bring the sauce to the boil and simmer, uncovered, until reduced by half.
Drain the spaghetti, add it to the pan with the sauce and cook for 2 minutes. Add the chilli, lemon zest and juice and parsley and season well. Stir, then pop the clams back into the pan along with any of the juices caught in the bowl. Give everything a really big stir, then sprinkle with the Parmesan and drizzle in a little more olive oil, if you like. Serve immediately.