Saturday, June 7, 2008

Clam And Prosecco Spaghetti

Clam And Prosecco Spaghetti
serves 4

3 tablespoons extra virgin olive oil
3 garlic cloves, finely chopped
2 dried red chillies, crumbled
3kg/61/2lb small clams
250ml/9fl oz Prosecco
350g/12oz spaghetti
salt and freshly ground
black pepper
2 tablespoons chopped fresh
flat-leaf parsley, to garnish

• Heat the oil in a heavy pan. Add the garlic, and sauté until just coloured. Add the chillies, clams and Prosecco, cover and cook over a high heat for about 3 minutes until the clams open. (Discard any clams that do not open.) Season with salt and pepper. Keep warm.
• Cook the spaghetti in lightly salted boiling water until al dente, drain and add to the clam sauce. Toss together over a high heat for 2 minutes. Remove any empty shells. Check the seasoning, and serve garnished with the parsley.
NOTE: (Same sea food spaghetti)

No comments: