Spaghetti Vongole

4 servings Prep: 10 mins, Cooking: 15 mins
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Pasta and clams, delicately cooked - the perfect dinner!

By Food24 February 03 2017
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Ingredients (7)

250 g spaghetti — or linguine
4 - 6 tbsp olive oil
1 - 2 garlic cloves — crushed
1 red chilli — deseeded, thinly sliced
2 1/2 cup fish stock
1 kg clams — fresh
3 g fresh parsley — finely chopped
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Cook pasta according to packet instructions until al dente. Drain, then toss in the olive oil to coat. Set aside.

Heat some oil in a medium-size saucepan over medium heat. Add the garlic and chilli and fry for 1 minute or until fragrant making sure not to burn the garlic.

Add the clams to the pan followed by the stock. Turn up the heat and cover with a lid. Cook the clams for about 2 – 5 minutes or until the clam shells have opened. Discard any clams that don’t open up.

Add the pasta to the pan to reheat and season to taste.

To serve: Garnish with the fresh parsley. Serve warm.


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