This Pasta Vongole is a perfect balance of delicate flavours and showcases delicious clams.
1 kg fresh clams in shells
2 smoked garlic cloves
400g spaghetti (or any other long pasta variety)
2 tbsp frying oil
100ml white wine
1⁄2 tsp dried chilli flakes
200g green leaf salad mix
6 tbsp olive oil
- Thoroughly rinse and clean the clams. Discard any that are open or show signs of damage. Place in a large bowl and cover completely with cold water. Leave to rest for 1 hour.
- Peel and thinly slice the garlic. Peel the shallots and cut into 1cm slices. Cook the pasta in salted water, according to the packet instructions.
- Meanwhile, heat the frying oil in a large pan. Sauté the garlic and shallots for 2-3 minutes until lightly browned, but not too dark. Drain the clams well and add to the pan with the white wine and chilli flakes. Cover and simmer for 6 minutes. Add the salad mix to the pan, cook for 1 minute.
- Drain the pasta with a sieve and then mix it with olive oil. Divide the pasta between serving plates and top with the clam mixture. Season well with pepper.