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fondata 1872 table setting

Spaghetti alle Vongole

This recipe comes to us from the kitchen of Chris Lillico, head chef at Fondata 1872 and regular participant at the Neff Market Kitchen Cooking School.

Ingredients

  • 1kg clams
  • 60mls olive oil
  • 100ml dry white wine
  • 3 sliced garlic
  • 1 sliced long red chilli
  • 200g spaghetti
  • 30g parsley
  • salt and pepper (only season at the end)

 

Method

Place the clams in a sink of cold water and wash well to remove sand. Place the clams in a colander inside a large bowl and run cold water over it for 15 minutes. The clams will spit out any residue.
Heat a large pot of salted water, add spaghetti and boil for five minutes.
Strain off and coat with olive oil.
Heat olive oil in a large saucepan. Add garlic and chilli until the garlic starts to brown.
Add the white wine and clams, then cover the pan to steam.
Once the clams have opened add the spaghetti, parsley and pepper and serve.

 

 

Note: this recipe was demonstrated in Chris’s class “Sensational Seafood”, November 2016.

Both the recipe and photo are reproduced with permission from Chris Lillico.

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