Angela Hartnetts Spaghetti Alle Vongole Recipes

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SPAGHETTI ALLE VONGOLE

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9



Spaghetti alle Vongole image

Steps:

  • In a large saucepan over medium heat, warm the garlic and chile pepper in the olive oil until the garlic is golden brown, about 1 minute.
  • Add the clams, clam juice and wine. Cover and simmer over medium heat, shaking the pan occasionally until all the clams open.
  • While the clams are simmering, bring a large pot of salted water to a boil. Add the pasta and cook, stirring frequently, until al dente.
  • Drain the pasta and transfer to a large bowl. Add the clam sauce and parsley and toss well. Serve immediately.

2 large cloves garlic, finely chopped
1 small dried red chile pepper, crushed, or a pinch of red pepper flakes
1/3 cup olive oil
3 pounds small hard shell clams
1 cup clam juice
1 cup dry white wine
Salt
1 pound spaghetti or linguine
1 cup fresh Italian parsley leaves, finely chopped

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  • Bring a large pan of salted water to the boil and cook the spaghetti for about 7-8 minutes according to the packet instructions until al dente.
  • Meanwhile, heat the olive oil in a large, deep frying pan over a medium heat. Add the chilli and garlic and cook for 3-4 minutes until the garlic is softened but not coloured. Add the cleaned clams to the pan along with the wine. Cover and cook over a fairly high heat for 2-3 minutes until the clams have opened. Remove from the heat, then pick out and discard any clams that haven’t opened.
  • Drain the spaghetti and add to the pan with the clams, turning gently to combine. Stir in the chopped parsley and drizzle over a little olive oil if it looks a bit dry. Taste, season and serve immediately.
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