Richard RodriguezSPAGHETTI VONGOLE
Updated: Dec 28, 2021
Prep Time 2 minutes - Total Time 10 minutes - Serves 2
This is an absolute mega pasta dish, it’s really easy to make and you can be sat eating it within 10mins.
With just a small handful of ingredients you can have yourself a stunning bit of food that when eating it will instantly transport you to a beachside restaurant in Italy.
(You will also find this recipe on page 76 of my book Richard’s Family Favourites click here)
Ingredients
500 g fresh clams, cleaned and rinsed.
3 garlic cloves, finely sliced.
A handful of fresh parsley, roughly chopped including the stems but keep separate from each other.
70 g mixed cherry tomatoes, cut into quarters.
Half of a fresh red chilli, finely sliced.
Pinch of chilli flakes.
A splash of white wine.
Extra-virgin olive oil.
Method
Get a large pot of water on the boil and cook the spaghetti according to the packet instructions.
In a large deep frying pan add a splash of the oil and warm over medium heat. Then add the garlic, chilli, parsley stems and tomatoes. Fry for 3-4 minutes till the garlic starts to soften but without colouring too much.
Next, turn the heat to high, add the clams along with the wine and give everything a good mix. Pop a lid on top and cook for a couple of minutes till the clams have opened. Any that don’t open throwaway.
Add the pasta to the pan along with the remaining parsley and give it a good mix. Check for seasoning and serve immediately with a good drizzle of extra-virgin olive oil, bread for mopping up all the beautiful juices and a glass of your favourite tipple.
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