Hard to turn down a plate of this when the heat is up and the chilled whites are on the table. A classic.
Ingredients500g maise spaghetti 5L slightly salted water 1 garlic glove shaved ½tsp dried chilli 30ml extra virgin olive oil 1tbls chopped parsley 4tbls grated parmesan hand full torn basil leaves 28 Vongole 24 cherry tomatoes cut in half
MethodBring water to the boil, add spaghetti and cook for 7 minutes stirring occasionally. While spaghetti is cooking heat oil in a large pan with chilli and garlic until it starts to sizzle gently, add the vongole to the pan for 1 minute then add 250ml of the cooking pasta water, steaming the vongole, removing them as they open. Once all vongole are cooked add the tomatoes to the pan and cook until they soften slightly and releasing some juices. When pasta is cooked drain and add to pan working the sauce into the pasta. Add the cooked vongole, parsley, parmesan and basil tossing through and seasoning if necessary, served in warm bowls. Recipe provided by: