Spring Recipe from Chef Jack Stein: Spaghetti Alle Vongole
Jack says: “This is one of my favourite seafood dishes in the world. It’s so simple – just a few ingredients that come together to create the most wonderful bowl of delicious pasta, all in under 15 minutes.”
Image: Jack Stein Spaghetti Alle Vongole (c) Milly Fletcher
Ingredients (serves 4)
- 400g dried spaghetti
- 50ml olive oil
- 4 garlic cloves, thinly sliced
- ½ red chilli, seeded and finely chopped
- 3 tablespoons chopped flat-leaf parsley
- 1kg small clams, washed
- 2 tablespoons dry white wine
Method
- Cook the pasta in a large pan of salted boiling water (around 1 teaspoon salt per 600ml water) for a couple of minutes under the packet instructions.
- Meanwhile, put the olive oil, garlic and chilli into a small pan and heat until the garlic begins to sizzle. Lower the heat and cook gently for 1 – 2 minutes until the garlic is soft. Add the clams and a splash of white wine to help them steam open – this will take a few minutes.
- Once the pasta has cooked, combine with the clams, garlic, chilli and olive oil and stir through a handful of parsley.
- Top with more chopped parsley before serving generous portions in bowls.
