Von­gole all’aglio, pomodori, olive e olio con 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

12 cher­ry toma­toes, quartered

12 oil-cured Moroc­can black olives, pit­ted and halved

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, toma­toes and olives 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.

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