Spaghetti Vongole

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Spaghetti		for 1
Clams		20
White wine		50ml
Olive oil		1 tsp
Onion		1/2
Garlic		1 clove
Dried chilli		1/2
Anchovy paste		1 tsp
Vegetable consomme		1/2 tsp
Spring onions		if you like

Method

Cook

20min

Remove the sand from the clams an hour or two before cooking.

Fry the finely chopped onion and garlic in olive oil on medium heat. If you don't like the smell of garlic, use it whole then remove it.

Finely chop the dried chilli. Start cooking the pasta and add the clams to Step 2. Steam with white wine.

The clam shells will start to open after 3 minutes. Turn off the heat when they are all open. Add the chilli, anchovy paste and consomme then the cooked pasta and mix thoroughly before serving.

Tips & Note

The pasta will absorb the vongole sauce so cook the pasta a minute or so less than the packet instructions. It will be just right when you serve. You can sprinkle finely chopped spring onion or parsley over the top. If you add 1 tsp soy sauce right at the end, it will give it a very Japanese flavour.

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