Paolo’s Spaghetti Vongole

 

You may be surprised to learn that Paolo is a keen chef; when he’s not working wonders with interiors you’ll most likely find him in the kitchen cooking up a storm.  Here, Paolo wanted to share with you a selection of his favourite recipes, and today we start with a classic: Spaghetti Vongole.

 

Method

Boil the water with salt for the spaghetti. Rinse the clams in several changes of cold water, then discard any that are open or damaged. In a big frying pan, chop the garlic finely and add some extra virgin olive oil, add the clams at medium heat and let them open. Cook the spaghetti in slightly salted water according to pack instructions. Remove the clams from the heat and discard any unopened, drain the juice and keep in a separate dish.

Take half of the clams out of the shell. In the same pan, gently fry some more garlic and chili flakes, a glass of white wine, bring back the clams with and without shell and the juice. Let them cook together for about 4/5 minutes on a medium heat.

Meanwhile, drain the spaghetti and immediately toss them into the pan with a couple of spoons of cooking water. Chop some parsley on top and serve in bowls with bread for mopping up the juices.

Bon appétit!

Paolo’s tip: I always prefer the small clams to the big ones, they are more tasty!