01.Spaghetti Vongole with clams
2 tablespoons olive oil
½ onion, finely chopped
3 rashers pancetta or bacon, thinly sliced
1 clove garlic, finely chopped
1 small chilli, finely chopped (optional)
300g vongole (clams)
1 ½ cups white wine
1 tablespoons cream
1 tablespoon butter
¼ cup parsley, chopped
Salt & pepper to taste
250g spaghetti or linguine, cooked (see how to cook pasta)
In a large frypan heat oil on a medium heat, fry onion and pancetta.
Stir in garlic and chilli, cook gently until soft.
Add clams and wine cover with a lid or foil.
Cook on a medium heat, for approximately 2-3 minutes or until clams have opened. Shake pan a few times during cooking.
Discard any unopened clams.
Stir in cream, butter, parsley and spaghetti, season to taste