SPAGHETTI ALLE VONGOLE

INGREDIENTS - serves 4
1kg fresh clams in shell
300g of spaghetti
130g pancetta lardons
1/2 red onion
2 tomatoes
6 tbsp olive oil
splash of white wine (optional)
2 cloves garlic
1 red chilli
1tbsp butter
1tbsp lemon juice
black pepper
fresh parsley to garnish

METHOD
1. Heat the pancetta on a low heat in a dry non-stick pan (the fat from the pancetta will be released and it will crisp up) then add the butter
2. Finely dice the onion, chilli and garlic and throw them in with the pancetta
3. Cook the spaghetti as directed on the packet, while it is boiling return to your clams
4. Add your clams to the pot with the lardons and give it a good stir before pouring in the wine. Put a lid on and allow the clams to steam open (this takes roughly 4mins)
5. Dice your tomatoes and add to the pancetta mixture
6. Drain the pasta and add to the clams
7. Add the oil and lemon juice and season with black pepper before garnishing with parsley

Enjoy : ) x


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