Story of the day
what do you eat at the restaurant of the year?
A selection of amazing dishes by chef Kobus Van Der Merwe from Wolfgat
Recipe
First course
Spaghetti with Clams
By FDL
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The delicate flavor of the clams is perfectly balanced with garlic, shallots and white wine in this unforgettable Italian traditional dish
Ingredients
Ingredients
- Clams 1 kg
- Shallot 2 each
- Garlic 1 clove
- White wine 50 ml
- Spaghetti 400 g
- Red pepper flakes a pinch
- Flat leaf parsley 1 bunch
- Extra-virgin olive oil 60 ml
- Salt
Info box
- Preparation time
- Cooking time
- Recipe category First course
- Recipe yield 4
- Recipe cuisine Italian
Preparation
Wash the clams. Discard the open ones. Peel and chop the shallots.
Peel and cut the garlic. Heat olive oil in a pan, sauté the garlic and add the clams. Deglaze with white wine, cover and leave to cook for 6-8 mintues until the clams open. Strain the clams, collecting the cooking sauce. Remove the meat from the clams, leaving just a few in their shells for decoration.
In the meantime, cook the spaghetti in a large pot of salted water. Drain.
Bring the clam cooking sauce and fish broth to the boil. Add the parsley and leave to cook over low flame for 3-4 minutes. Add salt. Add the spaghetti to the clam meat. Mix.
Dish out onto plates and decorate with the whole clams in shells.
Wine pairing: Vermentino della Maremma
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