Von­gole all’aglio e olio con spaghetti

-- July 22nd, 2014 --
vongole spaghetti (serves 4) 1.5 kilos/3.5 lb small clams, raw 50ml/1/4 c very good qual­ity extra vir­gin olive oil 6 cloves gar­lic, minced 3 tbsps but­ter 2 large hand­fuls flat-leaf pars­ley, minced 1 hot Thai chilli, seeds removed and minced (or to taste) fresh black pep­per, sea salt to taste 1 lb spaghetti 2 tbsp olive oil 75 ml/6 oz good white wine Clean the clams care­fully and dis­card any that are not firmly closed, or do not promptly close when you tap on them with a fin­ger­nail. In a small fry­ing pan, heat the olive oil and sweat the gar­lic gen­tly in it.  Do not brown the gar­lic.  Add the but­ter, half the pars­ley and the chilli, the pep­per and salt and heat gen­tly until but­ter is melted. Just before you are ready to serve, boil the spaghetti until very slightly under­cooked, then drain into a serv­ing bowl and toss with the olive oil to stop pasta from stick­ing. To the hot, empty pasta pan, pour in the white wine and bring quickly to a boil.  Tip in the clams and put the spaghetti in on top.  Clap a tight lid on and cook, stir­ring twice, for 5 min­utes. Pour the clams and spaghetti into the serv­ing bowl and pour the gar­lic mix­ture over top, then toss well till com­pletely mixed.  Serve with a good crusty bread.