Appassionata: Rolling out Recipes from Le Marche – Spaghetti alle vongole

Spaghetti with clams and cherry tomatoes

This is a light, fresh and yet full flavoured pasta dishes so frequently served along the coast.  Small clams are usually used for this recipe.

The spaghetti remains in bianco (without a tomato sauce).  The cherry tomato halves are tossed into the pan at the last minute to heat them through.

 Serves 6

Ingredients:

•  1 kg (2lb 4oz) small, fresh clams
• 4 tablespoons olive oil plus a little extra
• 3 garlic cloves peeled and finely chopped
• 1 small dried red chilli, crumbled
• 1 medium bunch of parsley, chopped
• 125 ml (1/2 cup of white wine, plus a glass for drinking while cooking!!)
• 500 g (1 lb 2oz) spaghetti
• 200 g (7oz) ripe cherry tomatoes, halved

Method:

1. Soak the clams in lightly salted water for a few hours.  Change the water frequently and drain in a colander to get rid of any sand.  Rinse and drain well.
2. Heat the olive oil in a large wide stockpot.  Add the garlic, chilli and half the parsley.  When you begin to smell the garlic, add the clams and the white wine.  Turn up the heat to high, put a lid on, and cook for 5 minutes or until the clam shells have opened.
3. Remove from the heat and discard any clams that have remained tightly closed.  Remove about half of the clams from the shells, discard the shells and return the clam meat back to the pan.  Leave the rest of the clams in their shells.
4. Cook the spaghetti in boiling, salted water.  While the spaghetti is cooking, add the cherry tomatoes to the clam pan and season with salt and pepper. Return to the heat for a few minutes to heat through.  Drain the spaghetti when it is ready and add to the clam pan, toss with a pair of tongs.
5. Coat the clams with the liquid from the clams.  Put into individual pasta bowls, sprinkle with the remaining parsley and serve immediately, with a drizzle of olive oil.

Fabulous with a slice or two of fresh bread to dunk and a glass of Passerina to drink!