Pasta, Noodles and Rice Recipes - Spaghetti Vongole with Flat Leaf Parsley Recipe

Ingredients

Serve 4

• 4 tablespoons olive oil

• 2 garlic cloves, chopped

• 1.5 kg/3 lb baby clams, cleaned

• 125 ml/4 fl oz dry white wine

• 75 ml/3 fl oz double cream

• 500 g/1 lb spaghetti

• large handful of flat leaf parsley, chopped

• salt and pepper

• freshly grated Parmesan cheese, to serve

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Method:

1. Heat the oil in a large saucepan over a low heat, add the garlic and clams, cover, and cook for 3 minutes or until all the clams have opened. Discard any clams that do not open.

2. Lift the clams out of the pan with a slotted spoon. Remove half of them from their shells and return any liquid to the pan. Set the clams aside.

3. Add the wine and cream to the pan and increase the heat to reduce the sauce. Meanwhile, cook the pasta until al dente.