Ingredients Jump to Instructions ↓

  1. 400 g dried spaghetti

  2. 1 kg live clam vongole

  3. 125 ml extra virgin olive oil

  4. 4 cloves finely chopped garlic

  5. 4 finely chopped french shallots

  6. teaspoon chilli flake

  7. 60 ml dry white wine

  8. 35 g chopped flat-leaf parsley

  9. Sea salt

  10. Fresh ground pepper

  11. 200 g dried hot chorizo sausages finely chopped

Instructions Jump to Ingredients ↑

  1. Clean the clams by giving then a quick rinse in water.

  2. Heat the extra virgin olive oil in a large saucepan that has a tight-fitting lid.

  3. Add chorizo and fry for 3 minutes or until golden.

  4. Add the garlic, shallots.

  5. Chilli flakes and white wine and bring to the boil.

  6. Add the clams and cover.

  7. Steam over a high heat for 3-4 minutes, shaking the pan, until the shells open.

  8. Meanwhile, cook the spaghetti in plenty of boiling salted water until al dente (about 8 minutes), then drain well.

  9. Add the spaghetti and chopped parsley to the saucepan and toss through.

  10. Season with sea salt and freshly ground pepper and serve in four deep pasta bowls.


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