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. We use the Netherton Foundry 14″ prospector pan when we’re making this on the Big Green Egg, it’s perfect for the task and making great paella and fideua.
Cooking surfaces
BBQ Temperature
Ingredients
- 1kg small clams, scrubbed clean
- ½ a bunch fresh flat-leaf parsley (15g)
- 4 cloves garlic
- 10 cherry tomatoes, halved
- 250 ml white wine, I like to use Sauvignon Blanc and avoid anything oaky.
- 400 g dried spaghetti
- Olive oil
- 1 tsp dried chilli flakes
- Maldon salt and crushed black pepper
Equipment
- Paella Pan – I use the Netherton Foundry 14″ Prospector Pan
Method
- I rinse my clams in a pan of cold water to get rid of any sand.
- Setup 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, 1/2 tsp salt and 1/2 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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