It’s been years since I’ve had Spaghetti alle vongole, eight to be precise! It was late August and we were holidaying in Rome, we were at a gorgeous little restaurant, off the beaten track and the food was impeccable; fresh and flavoursome. So good, that I still remember it almost a decade later!
Since my intolerance to garlic I have had to stay clear of ordering seafood marinara’s and the like in restaurants as most are pre-marinated and cooked with lots of garlic, which leaves me with only one option, to cook it myself.
We have a great fishmonger at the Queen Victoria Market, who we go to for our seafood, and on a recent visit saw vongole (pippies/clams) vacuum sealed and decided to give the dish a go.
Using Jamie Oliver’s recipe as a basis I cooked Spaghetti alle vongole for the first time on Good Friday. It was a hit with everyone, it was delicious and took me straight back to that little restaurant in Rome, all those years ago!
See my take below.
- 1kg of cleaned vongole
- 150g cherry tomatoes
- 1 small bunch of parsley, roughly chopped
- 1 red chilli, chopped
- 2 spring onions, chopped
- 1 small clove garlic
- olive oil & extra virgin olive oil
- sea salt & pepper
- 1 cup dry white wine (such as sauvignon blanc)
- 1 packet spaghetti
- Bring to boil a saucepan of water. Once boiled add a tablespoon of salt and a tiny drop of olive oil. Add the spaghetti and cook to packet instructions til al dente (or personal taste).
- While the spaghetti is cooking, heat a shallow dish with a tablespoon of olive oil, cook spring onions, chilli, garlic clove (whole), and half the parsley and lightly cook until fragrant.
- Add the tomato with some salt and pepper and cook until tomatoes reduce. Add vongole along with dry white wine. Cover with a lid ensuring to shake the pot occasionally to assist the vongole to open. After a few minutes the vongole should open, remove lid and stir in tomatoes coating the open vongole. Remove the garlic.
- By this stage your pasta should be cooked, drain and mix in with the vongole. Drizzle a few tablespoons of extra virgin olive oil and remaining parsley and mix well. Serve immediately with some crusty bread to mop up the delicious juices.
Serve with a glass of pinot gris