This is added to a sauce made from sautéed onions and garlic and a tin of tomatoes, along with a handful of chopped parsley, and served with cooked spaghetti. 4. Cover the pan and cook for 3-4 mins, until the clams are open. Salt generously and leave for a couple of hours, then drain and rinse well to remove any grit or sand. However, I'm still not convinced: it tastes good, but the briny, seaside note of the seafood is overpowered by the sweet and sour flavour of the tomatoes. Thick papardelle tossed with a hearty rabbit ragu can take the chill off the frostiest of November nights, while chilli-spiked spaghetti studded with plump briney clams is the very essence of an Italian summer's evening. Meanwhile, heat the oil in a large pan over a medium heat, bash the garlic cloves, add to the pan, then fry gently for a few seconds. Like that other great spaghetti dish (well, in Britain at least), vongoles divide into two broad camps – those with tomatoes ("red", as they'd be called in the States) and those without ("bianco"). … And, wintery chowder apart, what else do you cook with clams? Freshly ground black pepper. Seafood Spaghetti. Drain, mix with three tablespoons of the oil and set aside. More information... People also love these ideas Discard any that are open or damaged. Nigella is very firm in specifying the latter to kick off her last meal while Jamie says he likes the "subtle sweetness and colour" tomatoes bring to the party. Add two tablespoons of water, cover with a lid and cook for 3-4 minutes, or until all the shells have opened. Add the tuna Flakes and stir through the sauce. Anchovy paste is also a revelation - so useful for adding that little touch of savoury flavour to simple pasta dishes like this. Gwyneth also sticks in anchovies (far too strong) and tops her vongole with basil, which similarly confuses the tastebuds – the sharp pepperiness of flat-leaf parsley is a better foil for the flavours beneath. Our classic spaghetti alle vongole recipe is the perfect dinner for a warm summer evening. Put the water for the spaghetti on to boil with salt and when boiling add the spaghetti. While the pasta is cooking, heat 2 tablespoons of the oil over a high heat in a wide, deep pan with a lid. The recipe shows its age: David is forced to sadly concede that, as clams are unobtainable in this country, mussels or cockles make an acceptable substitute – "but fresh ones, not the lethally vinegared kind in jars". The episode ends with Rick showing us how to make the perfect tiramisu, served modestly in a cocktail glass. Add the chopped tomatoes and the strained clam juices (if you are using a jar of clams, use the brine from the jar). Heat 2 tbsp of olive oil in a large pan. I remember fondly a scene from Episode 1 of ‘From Venice to Istanbul’ where Rick candidly laps up a spaghetti vongole with a founding family member of one of Venice’s most iconic hotels. Try your hand at clams with our classic Italian recipe for spaghetti vongole or go for a taste of Americana with our warming and hearty New England clam chowder recipe. Put aside. This may have passed muster in 1954, but I think we can do better today. This simple dish of spaghetti and clams is flavoured with garlic, chilli, white wine and parsley, and can be whipped up in under thirty minutes. While the clams … The same recipe also includes the fennel seeds employed by Gwyneth Paltrow. To serve, spoon the sauce and spaghetti into bowls. Saying that, the bivalves I happened upon were so beautifully sweet that they called out for a spritz of lemon, which also cuts through the buttery richness of the River Café inspired sauce, keeping the whole thing spanking fresh. Inspired. 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