Spaghetti Vongole
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Spaghetti Vongole
Recipe by Sarah Todd
Ingredients
280g San Remo spaghetti
5 tbsp Squeaky Gate extra virgin olive oil
1 kg pipis, washed thoroughly and and chilled in cold water for 1 hour and drained
½ tsp fennel seeds
3 shallots (or small onion)
4 cloves garlic, finely chopped
1 cup white wine
10 cherry tomatoes, quartered
1 tsp chili flakes
1 lemon (zest)
1 tbsp butter
salt
pepper
parsley for serving
Raco pan
Method
Cook spaghetti until al dente according to package instructions, then transfer to a colander to strain.
Heat oil in a frying pan set over medium-high heat and toast fennel seeds for 30 seconds until fragrant. Add garlic and shallots and sauté for approx. 5 min. Add wine and reduce by half. Add cherry tomatoes and chilli and cook for 5 minutes then add pipis, cover and cook until pipis are cooked and open (approximately 3-4 minutes).
Sort out closed ones. Season with salt, pepper and lemon zest and turn through the spaghetti for approximately 1 min. Garnish with parsley. Enjoy!
