I've been on the hunt for the perfect Spaghetti Vongole and finally I can say I found it! After trying this dish from several restaurants I discovered THE ONE in a restaurant in Xlendi, Gozo. In this recipe I tried my best to achieve the same heavenly flavours I had experienced. This is a crowd pleaser that you can prepare in no time and is perfect on a nice Summer evening with a nice glass of white wine!
- 500g spaghettini
- 800g fresh vongole (small clams)
- Olive oil
- 4 cloves garlic
- Bunch of parsley
- 1 1/2 tsp paprika
- 1 tbsp tomato paste
- Pinch chili flakes
- 2 small fillets of anchovy in oil
- 10 cherry tomatoes
- 150ml white wine
- Salt & Pepper
Start by putting a pan of water on to boil. In the meantime wash the clams under cold running water and return to the fridge in a bowl covered with water.
Chop the garlic, parsley stalks, parsley leaves, anchovy and quarter the cherry tomatoes and set on the side.
Cook pasta according to instructions on the packet.
Put a large pan/wok on high heat. Put a generous amount of olive oil in the hot pan and add the garlic and parsley stalks. After 1 minute add the paprika, tomato paste, chili flakes, salt & pepper and anchovies and stir. Add the cherry tomatoes and stir everything around for a couple of minutes.
Drain the clams and add them to the pan along with the wine. Give the pan a good shake and put the lid on. Keep shaking for a couple of minutes till all the clams have opened and turn off heat. (You can fork out the shells of some of the clams at this point.)
Drain the pasta and add it to the clams and give everything a good shake. Drizzle with olive oil and add the parsley. Leave to sit for a couple of minutes and then serve immediately.