Italian Pasta Recipes - Spaghetti with Baby Clams (Spaghetti con Vongolette) Recipe

Ingredients                     

• 30 ml/2 tbsp olive oil

• 2 garlic cloves, chopped

• 2.5 m/1/2 tsp salt

• Freshly ground black pepper

• 120 ml/4 fl oz/1/2 cup white wine

• 175 ml/6 fl oz/3/4 cup water

• 1 kg/2 1/4 lb fresh clams in shells, scrubbed

• 350 g/12 oz spaghetti

• 25 g/1 oz/2 tbsp unsalted (sweet) butter

• 30 ml/2 tbsp chopped fresh parsley

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Method:

1. Heat the oil and fry (sauté) the garlic for 5 minutes. Stir in the salt, some pepper and the wine. Pour in the water and bring to the boil.

2. Add the clams and cover with a lid. Cook for 8 minutes, stirring occasionally. Drain, reserving the stock, and discard any clams that have not opened.

3. Meanwhile, add the pasta to a large saucepan of boiling water and cook for 8-10 minutes until tender but firm. Drain and return to the pan.

4. Add the butter to the stock and bring to the boil. Pour the spaghetti into a warmed serving dish and spoon over the clams.

5. Pour over the stock and sprinkle with the parsley.