SPAGHETTI ALLE VONGOLE

Are you ready to dive into a sea of flavor? Look no further than spaghetti alle vongole! This classic Italian dish is a shell of a good time (pun intended). With its combination of pasta, clams, and a tantalizing sauce, it's no wonder that spaghetti alle vongole is a favorite among seafood lovers.

Servings     Prep Time     Cook Time     

      4            10mins           20mins 

Ingredients:

400g dried spaghetti
12 thick slices of flat pancetta (or streaky bacon), cut into strips
2 tbs olive oil, plus extra to drizzle
500g clams (Vongoles) or pipis, soaked in a bowl of cold water for 5 minutes
3-4 garlic cloves, finely chopped
2 small red chilies, seeds removed, thinly sliced
8 anchovy fillets, roughly chopped
200ml dry white wine
1 cup flat-leaf parsley leaves, chopped

Method:

1.Cook pasta in a large pan of boiling salted water according to packet instructions. Drain, reserving 2-3 tbs cooking liquid.

2.Meanwhile, heat a large saucepan over medium heat. Cook pancetta, stirring, for 5-7 minutes until it starts to crisp. Remove and set aside. Increase heat to high, add 2 tbs oil to the same pan, then add vongoles. Cook for 1 minute, stirring, then add garlic, chilli and anchovy. Add wine and cover for about 2 minutes. As vongoles open, transfer to a bowl so they don’t become rubbery.

3.Once all vongoles have opened, remove the pan from the heat (discard any clams that haven’t opened after this time). If pan is dry, add a little pasta liquid. Add pasta with parsley and a drizzle of oil. Season with pepper to taste, then add clams and pancetta, toss to combine and serve.