Spaghetti Vongole

Spaghetti Vongole // Amy Elizabeth

There’s something about the chill outside that makes me want to indulge in fresh, light dishes. I’m trying to trick myself that it’s Spring already. I know we’re supposed to be living in the moment, but when the moment involves harsh winds and not being able to leave the house without 327 layers, then I think I’m allowed to wish for the lighter days and (slightly) warmer temperatures of Spring. This is the sort of dish that you should eat at a beachfront restaurant whilst wearing over-sized sunglasses and white linen, not curled up in front of the TV under a blanket, but sometimes needs must.

Spaghetti Vongole // Amy Elizabeth

The thing is, clams are in season right now – which means we’ve got to make the most of them whilst we can. I’m obsessed with all things seafood – whether it’s a big bowl of plump mussels, a decadent dish of lobster, a pile of juicy prawns or these sweet little clams, I am so there. I think a lot of people are put off from eating seafood at home because it seems a little tricky, but that reputation couldn’t be further from the truth. A little know-how is all you need, and this guide on how to clean and prepare clams will set you up perfectly for making this dish. 

Spaghetti Vongole // Amy Elizabeth

Spaghetti Vongole
Serves 2
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Ingredients
  1. 300g clams
  2. 200g spaghetti
  3. 10g butter
  4. big splash of olive oil
  5. 2 cloves of garlic, finely chopped
  6. 1 red chilli, finely chopped
  7. 1 small glass of dry white wine
  8. small bunch of flat leaf parsley, roughly chopped
  9. zest and juice of 1/2 lemon
Instructions
  1. Rinse the clams in running water and scrub with a stiff brush if needed. Put them in a bowl and cover with salted water. Leave for a couple of hours before draining and rinsing to get rid of any grit.
  2. Cook the spaghetti in a pan of boiling water with plenty of salt, until al dente.
  3. Meanwhile, heat the butter and oil in a large frying pan over a medium heat until softened.
  4. Add the clams and the wine. Cover and cook for a couple of minutes until most of the clams have opened. Pick out any that are unopened and discard.
  5. Drain the spaghetti and add to the clam pan. Toss together and heat through for a minute.
  6. Stir through the parsley, lemon zest and juice and serve.
Amy Elizabeth http://amyliz.co.uk/

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