Spaghetti Vongole
A Stokes recipe by a passionate contributor, Rodney
- Serves 2 main 4 starters
- 30 minutes
What you'll need
From your local shop
- 500g small, sweet clams, lightly scrubbed clean (lose any open ones)
- 2 big garlic cloves, crushed and sliced
- 150ml white wine
- 2 tsp of Stokes Dijon or English Mustard
- 140g dried spaghetti
- extra virgin olive oil
- a good handful of chopped flat parsley
This is as Italian as it comes and, as such, has simple ingredients that marry with ease and taste amazing – rather like Stokes! Serves 2 lucky diners.
Method
- Start cooking the pasta to the packet’s direction.
- Coat the garlic with good olive oil, salt and pepper. Cook gently until it just starts to brown.
- Add the clams. Pour in the wine. Lid on.
- After 3 or 4 minutes the clams will start to open.
- Give the pan a gentle shake until they’ve all opened.
- Take the pan off the heat. Discard any clams that haven’t opened.
- Drain the pasta, keeping about a cup of the cooking liquor.
- Add the pasta to the clams. Stir everything together with the parsley leaves and about half the cup of reserved pasta liquor (this will give a creamy thickness to the sauce. Add more if needed).
- Absolutely NO CREAM
