Spaghetti with Clams, Garlic and Chilli
Photography by Photography by Aaron McLean.
Make this dish when there are only two of you. It’s incredibly simple and very fast to make, but too many clams and they will stew rather than steam open.
Serves: 2
INGREDIENTS
200g spaghetti
2 tablespoons extra virgin olive oil
3 cloves garlic, finely chopped
pinch red chilli flakes
1 red chilli, seeds and membrane removed, finely chopped
400g clams, washed under
cold water to remove any sand
100ml dry white wine
1 cup roughly chopped flat leaf parsley
METHOD
Cook the spaghetti in abundant, boiling salted water until slightly underdone. While the pasta is cooking, heat the olive oil in a medium sized saucepan over a high heat. Add the garlic and red chilli flakes, cook for 10-15 seconds, until they begin to colour. Add the fresh chilli, cook for another 10 seconds. Add the clams, toss and pour on the wine. Cover immediately with a tight fitting lid. Cook until the clams open. This will only take a few minutes – you may hear them ‘pop’. Discard any clams that do not open.
Add the parsley and the spaghetti, stir well and allow it to finish cooking in the clam juices. Serve immediately with a drizzle of a really good extra virgin olive oil. Serves 2
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.