Pomora Spaghetti Vongole Recipe
< Blog Home Article by Pomora - Date: Sun, 09 Nov 2014
This classic Italian summer dish is so quick to cook and yet so good to eat. Even on the darkest winter’s night, it will bring a little ray of sunshine into your life!
Ingredients for 2 servings:
30ml Pomora Extra Virgin Olive Oil
3 cloves of garlic
10-12 cherry tomatoes
½ fresh red chilli
Bunch of fresh flat-leaf parsley
Squeeze of lemon juice
200ml dry white wine
200g dry spaghetti
Rinse the clams under cold, running water and discard any that are open.
Finely chop the garlic, chilli and flat-leaf parsley and separate the parsley stalks from the leaves.
Put the spaghetti into a pan of salted, boiling water and cook for 2-3 minutes less than the recommended time.
Heat the olive oil in a large frying pan and gently fry off the chopped garlic, chilli and flat-leaf parsley stalks (save the leaves for later) for about 1 minute.
Add the clams, halved tomatoes and white wine to the frying pan, turn up the heat and cover for 2 minutes.
After 2 minutes, the clams should have opened. Remove any that remain closed.
Drain the spaghetti and add it to the frying pan. Turn the heat back down and allow to cook gently for another 2 minutes.
Turn off the heat, add a squeeze of lemon juice and stir through the chopped flat-leaf parsley leaves.
Plate immediately with a splash of Pomora extra virgin olive oil on top and serve with a glass of chilled white wine. Delicious!
Even on the darkest winter’s night, it will bring a little ray of sunshine into your life!