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.
latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!