Spagheffi Vongole

2017-10-01 -

INGREDIENTS

• 180g Vongole clams • 10g sliced garlic

• 5ml cooking oil

• 5ml white wine • 3g Italian parsley

• 10g courgette flowers • 10ml chicken stock • 500g spaghetti

• 5g salt

• 5g black peppercorns

METHOD

1. Cook pasta in salted water for 8 minutes 2. Heat saucepan, add garlic and clams, deglaze with wine and stock

3. Cook until clams open, add courgette and pasta

4. Cook for further 2 minutes, remove from heat, add blossoms

5. Plate in small pasta bowl with clams arranged around the rim