Spaghetti alle vongole (Spaghetti pasta with clams) with grated tuna bottarga

• 10 minutes to prepare • 10 minutes to cook • Serves 4

 

No cheese please 

Spaghetti alle vongole translates in Italian to spaghetti with clams, and it is a typical light and refreshing dish that’s perfect for busy weeknight dinners.

Today I added also some grated tuna bottarga (dried eggs) which I happen to have, as a result of our recent trip to Sicily.

Clams are the focus of this dish, so when you can, try to get fresh clams. However, if we don’t have time to pay a visit to the local fish shop to get fresh clams, it's fine to also use frozen clams from the supermarket.

Frozen clams can be great because you can buy a large batch and just keep them stored in the freezer. Just make sure you run them under warm water to wash off any excess ice before you cook.

Aren't you hungry?

Here's what you will need for the 4-serving recipe:

400 g spaghetti pasta
200 g fresh or frozen clams
100 ml white wine
1 clove garlic
1 handful finely diced parsley
EVO oil
salt and pepper

1. Bring a pot of water up to a rolling boil, salt the water and cook spaghetti according to packet instructions
2. Preheat pan over medium heat and add 3 tablespoons of EVO oil and garlic. Once oil starts to bubble, toast the garlic for a couple of minutes
3. If using fresh clams, add your fresh clams into the pan and cook for 7 minutes with the lid on. If using frozen clams cook for 2 minutes. Discard the garlic
4. When there is 1 min left before the clams finish cooking, add in white wine and take off the lid to make it evaporate
5. Once spaghetti is cooked, drag directly into the pan. Add parsley and mix well. Seasons with freshly ground pepper and serve with a garnish of fresh parsley, grated bottarga and clams

In the following, Nutrition Facts of this dish are indicated. Data is provided per serving.