Friday, July 24, 2009

Spaghetti alle Vongole


1kg fresh small clams in shells or 750g canned clams in brine
1 tbsp lemon juice
⅓ cup (80ml) olive oil
3 cloves garlic, crushed
2 x 425g canned tomatoes
freshly ground black pepper
4 tbsp chopped fresh parsley
250g spaghetti

  • If using fresh clams, clean thoroughly (see Note). Place in a large pan with the lemon juice. Cover the pan and shake over medium heat for 7-8 minutes until the shells open; discard any clams that do not open. Remove the clam flesh from the shell of the opened clams and set aside; discard the empty shells. If using canned clams, drain and rinse well, then set aside.
  • Heat the oil in a large pan. Add the garlic and cook over low heat for 5 minutes. Add the undrained, crushed tomatoes and stir to combine. Bring to the boil and simmer, covered, for 20 minutes. Add the freshly ground black pepper and the clams and stir until heated through.
  • While the sauce is cooking, bring a large pan of water to a rapid boil. Add the spaghetti and cook until just tender; drain thoroughly in a colander and return to the pan. Add the sauce and the chopped parsley and stir gently to combine. Place in a warm serving dish and serve immediately. Caper berries and a slice of lemon peel make an attractive garnish for special occasions.

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