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Pasta Vongolle

Serve in hot bowls and finish with chopped parsley.

Category
Main Course
Preparation Time
15 minutes
Cooking Time
10 minutes

Instructions

Thoroughly wash the clams.

Chop the shallots into a fine dice and cook in the butter until soft, when soft add the chopped garlic and 1 glass of the white wine and reduce slightly. This can be done up to 2 to 3 days in advance, cooled and kept in a sealed jar.

Place a large pan on the gas and allow this to get hot, adding the clams and the remaining white wine.

When they all start to open add the cooked spaghetti / linguine to the same pan. Then add the double cream and the cooked shallot mixture.

After 2 to 3 minutes when it is all warmed through, check the seasoning and adjust if necessary and add some of the chopped parsley.

This is a recipe by
Paul Collins
View all my recipes
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