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Spaghetti & Vongole

Vongole
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In a large pot of boiling salted water, cook the spaghetti until al dente, then drain well.

Meanwhile, in a large, deep frying pan, heat the olive oil – one of the treasures of the Mediterranean. Add the minced garlic and crushed red pepper and cook over moderate heat, stirring occasionally, until the garlic is lightly browned (about 1 1/2 minutes). Add the clams and water, cover and simmer until the clams open and are just cooked through (5 to 8 minutes). Discard any clams that do not open.

Add the spaghetti and chopped parsley to the clams in the pan and season with pepper. Stir over moderate heat just until the spaghetti absorbs some of the juice (about 1 minute). Transfer the spaghetti and clams to shallow bowls and serve immediately. If you like, add fresh chopped parsley.

We’re sure by now, you’re wondering where to buy the best clams, with the best quality around in London? At Seasons of course! In fact, our bistros are also fishmongers. That’s why we’re offering solutions – like this recipe – so that you can enjoy fresh fish at home and cook it quickly and, of course, deliciously. This recipe is included in our latest autumn magazine: for more ideas, join the “Sea People” sign up to our newsletter.