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Spaghetti vongole
Ingredients
350g (12oz) spaghetti
4 garlic cloves, finely chopped
1 red chilli, deseeded and finely chopped
400g (14oz) fresh, live clams, rinsed and drained
Large handful flat-leaf parsley, finely chopped
4 garlic cloves, finely chopped
1 red chilli, deseeded and finely chopped
400g (14oz) fresh, live clams, rinsed and drained
Large handful flat-leaf parsley, finely chopped
Fresh, live clams are used for this quick, yet impressive classic Italian seafood pasta
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Method
1. Cook the spaghetti according to the packet instructions, drain and keep warm.2. While the spaghetti is cooking, heat 5tbsp olive oil in a large saucepan over a high heat. Add the garlic, chilli and clams. Stir together, cover the pan and continue to cook over a high heat for 4-5 minutes, shaking the pan from time to time until all the clams have opened (discard any that remain closed). Place the spaghetti in a large shallow platter and spoon over the clam mixture and juices. Season, garnish with parsley and serve immediately.
Photographs Peter Cassidy; food Sunil Vijayakar
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