Spaghetti vongole

Ed Baines combines clams, anchovies, white wine, tomatoes and chillies with pasta in this splendid main course
By Mike Robinson
Spaghetti vongole
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 20 minutes
  • Effort: easy

Ingredients

-

  • 1 packets spaghetti
  • 4 tbsp olive oil
  • 2 chillies
  • 2 large shallots, finely chopped
  • 1 clove garlic
  • 500 g clams
  • 6 tinned anchovies
  • 4 tomatoes, chopped
  • 250 ml white wine
  • 1 lemon, juice only
  • 1 sprigs parsley, finely chopped

Method

1. Cook the spaghetti in a large pan of boiling salted water, according to the directions on the pack until just tender

2. Heat the oil in a large pan and cook the chillies, shallots, garlic, clams and anchovy fillets for 1 minute.

3. Add the tomatoes, wine and lemon juice and bring to the boil.

4. Add the well-drained spaghetti and chopped parsley and toss through until evenly coated.

5. Serve at once with chilled wine.

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