Spaghetti with Clams
A lovely seafood dish that is easy on the hip pocket...
See our suggested wine match
2 cloves garlic, finely chopped
1 red chilli, finely sliced
4 anchovy fillets, chopped
1 tablespoon small Sicilian capers, roughly chopped
Small handful flat leaf parsley, washed and roughly chopped
1 tablespoon olive oil
200 g clams or pipis, thoroughly washed in cold water
½ glass white wine
About 140g spaghetti
Pepper and salt
Virgin olive oil for finishing
You do this:
- Bring a large pot of salted water to the boil for the pasta.
- Select a second pan, large enough to hold the clams and the cooked spaghetti. Heat a tablespoon of olive oil and then add the clams. Sauté whilst stirring for a minute before adding the garlic, chilli, capers and the anchovy fillets.
- Splash in the white wine. The steam along with the heat of the pan will open the clams.
- As the clams open, remove them from the pan, so they don’t become rubbery. Pop them into a bowl and set aside. Discard any unopened clams.
- Once all the clams are open, remove the pot from the heat, leaving the clam juices in it. If the pot becomes dry, add a small amount of the water that the pasta is to be cooked in.
- Add the spaghetti to the pot of boiling water and cook until al dente. Strain the spaghetti and add to the pan of clam juices, add the chopped parsley and drizzle in a little olive oil and season with salt and pepper to taste.
- Finally, add the clams to the spaghetti, toss to combine and serve immediately.
We picked our Riverland 2008 Semillon Sauvignon Blanc, for a great wine match at a great price - pale straw in colour with floral and fruity aromas, and a delicious blend of soft fruit and slight dryness on the finish. You could also try a straight Sav Blanc like our Adelaide Hills 2009 Premium Sauvignon Blanc - crisp, dry and gorgeous, with ripe passionfruit aromas, elegant grassy fruit flavours and a crisp dry finish.
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