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Image for Recipe - Pasta Vongolle

Pasta Vongolle

Image for Recipe - Pasta Vongolle
  • Time preparation 15
  • cook time 10min
  • Serve Serves 4

  • 800g fresh clams, discard any opened ones
  • 12 whole British shallots, peeled and finely chopped
  • 75g butter
  • 2 garlic cloves, peeled and chopped
  • 2 glasses of white wine
  • 400g cooked spaghetti or linguine
  • 100g double cream
  • 50g flat leaf parsley

Thoroughly wash the clams. Chop the shallots into a fine dice and cook in the butter until soft, then add the chopped garlic and 1 glass of the white wine and reduce slightly. This can be done up to 2 to 3 days in advance, cooled and kept in a sealed jar.

Place a large pan on the gas and allow it to heat up, adding the clams and the remaining white wine. When they all start to open add the cooked spaghetti to the same pan. Then add the double cream and the cooked shallot mixture.

After 2 to 3 minutes when everything is warmed through, check the seasoning and adjust if necessary and add some of the chopped parsley. Serve in hot bowls and finish with the rest of the chopped parsley.

Ingredients

  • 800g fresh clams, discard any opened ones
  • 12 whole British shallots, peeled and finely chopped
  • 75g butter
  • 2 garlic cloves, peeled and chopped
  • 2 glasses of white wine
  • 400g cooked spaghetti or linguine
  • 100g double cream
  • 50g flat leaf parsley

Method

Thoroughly wash the clams. Chop the shallots into a fine dice and cook in the butter until soft, then add the chopped garlic and 1 glass of the white wine and reduce slightly. This can be done up to 2 to 3 days in advance, cooled and kept in a sealed jar.

Place a large pan on the gas and allow it to heat up, adding the clams and the remaining white wine. When they all start to open add the cooked spaghetti to the same pan. Then add the double cream and the cooked shallot mixture.

After 2 to 3 minutes when everything is warmed through, check the seasoning and adjust if necessary and add some of the chopped parsley. Serve in hot bowls and finish with the rest of the chopped parsley.

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