Spaghetti Von­gole

Look (UK) - - FOOD -

● 500g dry spaghetti ● 2 medium cloves gar­lic ● 2 small chi l is, minced ● ex­tra-vir­gin olive oil ● 500g clams ● ½ glass of dry white wine ●Flat leaf pars­ley( a small hand­ful), chopped 1 put the spaghetti on to boil and cook for 1minute less than the in­struc­tions on the packet – you want it to be served al dente. 2 Fry the gar­lic and chili in the oil in a pan un­til soft and fra­grant. Then add the clams and, keep­ing the heat medium high, pour the wine di­rectly over the con­tents and pop on a lid straight over the top to al­low the steam to work on the clams. 3 once half the clams are open, re­move the lid and raise the tem­per­a­ture to high. The rest of the clams should open at this heat. Any that don’t should be dis­carded. 4 sprin­kle the pars­ley over the top and toss the clams and wine gen­tly. drain the pasta and pour the clams and wine over it. Add a gen­er­ous glug of olive oil, a pinch of salt and pep­per and a tea­spoon of but­ter (op­tional). Toss un­til coated and serve with a fur­ther sprin­kle of pars­ley and parme­san cheese.

Bonus: clams are a known aphro­disiac!

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.