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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Spaghetti Aglio Olio

Spaghetti Aglio Olio

Spaghetti Aglio Olio

How many of us make an effort in the kitchen when there’s someone else involved, a loved one, a guest, a friend, but not when we are alone? I hear confessions of oven chips and ready meals, because it’s too much hassle just for one, far too often. If that is you, I hope that this dish will change things for you. This dish is a love letter to yourself, best enjoyed alone with a glass of wine and your own thoughts. It is simple and quick enough that cooking for one seems like no effort at all, but it requires your full attention. Parsley needs to be methodically chopped until fine. Spaghetti needs to be tested, to be sure it’s al dente. Pans need to be watched in case the oil overheats and the garlic becomes bitter. You can customise it to your exact specifications, just the way you like it. You’re cooking for yourself, after all. Whether it’s a grating of Parmesan, a little lemon zest or a handful of prawns, make it your favourite way. You deserve this dish. If you don’t love and nourish yourself, then who will? 

Spaghetti Aglio Olio

Spaghetti Aglio Olio

Spaghetti Aglio Olio
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Ingredients
  1. 100g spaghetti
  2. salt
  3. 3 cloves of garlic
  4. bunch of parsley
  5. pinch of dried chilli flakes
  6. 3 tbsp. olive oil
Instructions
  1. Bring a pan of salted water to the boil and cook the spaghetti until al dente.
  2. Meanwhile, finely chop the garlic and parsley. Add to a frying pan with the chilli flakes and oil. Heat gently until the garlic has just started to turn a light golden colour. Keep an eye on it, if you overcook then the garlic will turn bitter.
  3. Lightly drain the spaghetti so there's still some water in the pan. Add to the warm oil and stir together.
  4. Serve with a glass of wine and a grating of parmesan, if you fancy it.
Amy Elizabeth http://amyliz.co.uk/

Want more? Follow me: Twitter / Instagram / Bloglovin / Pinterest