- DIFFICULTY: easy
- 20 mins
Ingredients
Serves: 2
For the SPAGHETTI:
- 400g cockles, very well washed in lots of fresh cold water
- A dash of dry white wine
- 150g spaghetti
- 2 cloves garlic, sliced
- 100ml good olive oil
- ½ fresh red chili
- A large pinch of roughly chopped parsley
Spaghetti & Dorset Clams – Spaghetti alle Vongole
Ah, clams! While some Brits find clams a bit challenging, this Italian dish is a masterpiece of simplicity, celebrating the fresh, sea-salty flavor that clams offer. Enjoy it with the passion and fervor it deserves.
Instructions
Cook the Spaghetti:
- Set the spaghetti to cook in a large pan of salted boiling water. Stir regularly to prevent sticking.
Prepare the Clams:
- In a sauté pan, warm the olive oil over moderate heat.
- Add the sliced garlic, chili, and cockles. Cook for 1 minute.
- Add a good glug of dry white wine, cover the pan, and simmer for 2 minutes or until the cockles open. Remove from heat.
Combine and Serve:
- Once the pasta is cooked, add a tablespoon of the pasta water to the cockle pan and drain the pasta well.
- Add the drained pasta to the cockle pan along with a little more olive oil and the chopped parsley.
- Toss everything together over the heat for just another minute.
- Serve in a bowl while piping hot.