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Spaghetti Vongole Recipe

Compiled by Neil Roake Recipe Wendy McKenzie Photograph Sean Laurenz Photographer’s assistant Craig Scott Ingredients 500g spaghetti 8 cloves garlic, thinly sliced 4T olive oil 1 small onion, finely chopped 500g fresh clams, rinsed 500g fresh mussels, cleaned 5T fresh parsley, finely chopped 2t salt 2t white pepper Directions: Cook the spaghetti in a large pot of salted water until al dente. While it is cooking, fry the garlic in the olive oil until brown but not burnt. Add the onion and stir until translucent. Add the clams and mussels, turn the heat to maximum, put the lid on and steam for two minutes. Remove from the heat and shake the pan from side to side (this helps the molluscs open and distributes the juices). Return to the heat and cook for three more minutes. Shake again. Drain the spaghetti and pour it back into the pot. Add the steamed seafood (discard any clams or mussels that haven’t opened) with its juices. Throw in half of the parsley and the seasoning and toss. Garnish with the rest of the parsley. Serves 6–8 Recommended wine pairing: De Grendel Koetshuis Sauvignon Blanc 2010 This recipe is from the February 2011 House and Leisure Food issue.