Spaghetti vongole is traditionally made with clams, however, it can also be made with pipis, mussels, prawns or even crab meat. For the best flavour ensure your seafood is fresh and your olive oil of good quality.
Serves 4
400g spaghetti
2 tbsp olive oil
1 brown onion, finely chopped
3 garlic cloves, crushed
½ tsp dried chilli flakes
½ cup dry white wine
1kg vongole (clams), cleaned
60g baby spinach
crusty bread, to serve
1 Cook pasta in a large saucepan of salted boiling water according to packet instructions or until tender. Meanwhile, heat oil in a saucepan over medium heat. Add onion and cook for 3 minutes. Add garlic, chilli and wine. Stir until well combined and mixture comes to the boil.
2 Add clams and cover. Cook, shaking pan occasionally, for 8–10 minutes or until clams open.
3 Add to pasta with spinach. Toss until well combined. Serve with bread.
