Spicy Spaghetti Vongole

Charmaine Lu -
  • 400g live clams
  • 4 tbsp olive oil
  • 1 chopped shallot
  • 125g spaghetti
  • 1 large tomato, deseeded and chopped
  • 2 peperoncino chillies, chopped
  • 125ml white wine
  • Chopped parsley
  • Fry the shallot in the oil for 7 mins to soften, and meanwhile cook the pasta until al dente. Drain and reserve a cup of cooking water. Add the tomato and chillies to the shallot, season well, then tip in the wine and simmer for a couple of mins. Add the clams, top with the pasta and stir well. Cook for 3 mins until all the clams have opened, and loosen a little with the cooking water. Scatter with parsley, and serve.
20 mins
2 serving