Spaghetti Vongole


Photo: flickr user jaycross
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Ingredients

Spaghetti
Clams
White wine
Fish stock
Olive oil
Garlic
Rosemary
Fresh chilli

Preparation

1
Lightly fry the chopped onions and crushed whole garlic in olive oil. Add the clams and season with salt, fresh rosemary and finely chopped chilli.
2
Pour in plenty of white wine and cover. Place spaghetti in boiling salted water, return to the boil then reduce heat and simmer gently.
3
Uncover the clams to add to your fish stock and season with parsley, basil and salt. Add more olive oil if required.
4
When pasta is cooked pour the contents of the clam pan into the spaghetti pan and mix to allow the flavouring of the pasta.
5
Serve on a plate with plenty of the sauce and olive oil if desired.

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Tags:

European
Italian
pasta
job
Mediterranean
Italy

Yield:

6.0 servings (1 cup each)

Added:

February 13, 2010

Creator:

Anonymous

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