Spaghetti Vongole
What's not to love about spaghetti vongole? Clams, chilli and white wine make this super easy dish so, so tasty. The clams are sweet and juicy, a real treat.To make it you just need heat and a paella pan.
Ingredients
Equipment
Grill Temperature
Surfaces
Method
- I rinse my clams in a pan of cold water to get rid of any sand.
- Set up your Egg for a direct cook with just the stainless grid. Set the temp to 220°C, this is a really quick cook.
- Get you pasta on in a boiling pan of water. You can do this on the Egg but it's much easier on the hob.
- About 5 minutes before the pasta is ready, pop your paella pan on the Egg with about 4 tbsp olive oil.
- Chop your parsley stalks and fry with the garlic, ½ tsp salt and ½ tsp black pepper. This will take 30 seconds.
- Add the chilli flakes and the tomatoes and stir.
- As your garlic colours, add the clams (in their shells) and the white wine.
- Cook for about 3 to 4 mins with the lid of the Egg shut.
- Your pasta should now be ready. I just use a pair of tongs to drain it and add it to the paella pan.
- Add the remaining parsley.
- Mix the clams through the pasta and serve in bowls with crusty bread.
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