Spaghetti alle Vongole
I was thrilled to discover one of my all time favourite dishes on the menu at Claridge’s X Dante where my son Linden Pride, and his partner Nathalie Hudson, owners of Dante NYC are collaborating with Claridge’s for a summer residency.
Inroduction
About this Recipe
By: Sheridan Rogers
This tasty dish is cheap to make and makes a very satisfying meal served with a mixed green leaf salad and crusty bread. Pippies can be substituted for the vongole and are equally good. Add another chilli for a spicier version and leave the seeds in.
Ingredients
Serves 4
- vongole (baby clams) 800g – 1kg, cleaned
- spaghetti 500g
- extra virgin olive oil 2 – 3 tablespoons
- garlic 3 cloves, finely chopped
- red chilli 1 medium, deseeded and finely chopped
- dry white wine 1/3 cup
- flat leaf Italian parsley 1/2 bunch, leaves only, chopped
- sea salt
- freshly cracked black pepper
- lemon 1, juice and zest
Wash the clams under running water then put in a bowl covered with water. Leave in the refrigerator overnight, changing the water as often as you can.
An hour before cooking, add a tablespoon of salt to the water to help them expel any sand. Drain and wash again.
In a large frying pan, heat the oil, add the garlic and chilli and toss well. When softened, add the clams and wine, cover with a lid and toss over high heat until they open. Give the pan a few good shakes to distribute the heat.
Meanwhile cook the spaghetti in a large pan of rapidly boiling salted water until “al dente”, about 7 – 8 minutes or according to manufacturer’s instructions. Drain.
Turn the spaghetti into a large serving bowl, add the clams and toss well, adding plenty of freshly chopped parsley and the lemon juice and zest. Season to taste.