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Pasta Vongole

By Rachel - Silversurfers Assistant Editor Mar 16, 2017

This delicious pasta vongole recipe makes it east to prepare this simple Italian classic at home. 

Though it started life as a food for peasants, today pasta vongole embodies the best of Italian cooking – fresh, simple ingredients and dishes made to be shared with friends and family.

 

Serves: 4    Prep time: 15 minutes (5 mins if using pre-prepared shallot mix)    Cooking time: 10 minutes

You’ll need  

  • 800g fresh clams, discard any opened ones
  • 12 whole shallots, finely chopped
  • 75g butter
  • 2 cloves of garlic peeled and chopped
  • 2 glasses of white wine
  • 400g cooked spaghetti or linguine
  • 100g double cream
  • 50g flat leaf parsley 

Method 

  1. Thoroughly wash the clams.
  2. Chop the shallots into a fine dice and cook in the butter until soft, when soft add the chopped garlic and 1 glass of the white wine and reduce slightly.  This can be done up to 2 /3 days in advance, cooled and kept in a sealed jar.
  3. Place a large pan on the gas and allow this to get hot, adding the clams and the remaining white wine.
  4. When they all start to open add the cooked spaghetti / linguine to the same pan. Then add the double cream and the cooked shallot mixture.
  5. After 2 /3 minutes when it is all warmed through, check the seasoning and adjust if necessary and add some of the chopped parsley.
  6. Serve in hot bowls. Then finish with the rest of the chopped parsley.

 

Recipe courtesy of www.UKshallot.com

 

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Rachel - Silversurfers Assistant Editor

Hello there! I’m Rachel and I’m the Assistant Editor for Silversurfers. I work behind the scenes to bring interesting, informative and entertaining subject matter to the Silversurfers community. I hope you enjoy the features we have shared with you. Please feel free to comment below and share your thoughts with us, we love to hear from you!

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