Spaghetti Vongole

For those winter warmer dishes, we still have venison for that rich game flavour. Works great as medallions from the haunch with red wine & juniper or makes a great, venison & potato pie. Molluscs are great at this time of year; moulles marineire, halibut with cockles’ are great together or even the classic spaghetti vongole as in the recipe below.

Purple sprouting broccoli is hitting the markets, full of nutrients & taste. Great compliment to the last of the parsnips, swedes & turnips for a beautiful vegetable selection. Sweet blood oranges make a great healthy juice with a little kale & ginger. Pomegranates are coming from abroad great in those middle eastern dishes.

Why not try a bit of luxury with a portion of turbot? This is a great month to buy some, not cheap but a wonderful dining experience. Ideal with fennel & a vermouth sauce. The underused guinea fowl is another great food works great with strong flavours in Indian cooking or simply with walnut mash & some of those great winter root vegetables

Ingredients

  • 500g small fresh clams
  • 100lml white wine
  • 50ml olive oil
  • 2 garlic cloves, finely chopped
  • 2 anchovies (chopped)
  • 1 tablespoon chopped oregano
  • 2 tbsp finely chopped parsley
  • 400g plum tomato (skinned & chopped) concasse
  • salt and freshly ground black pepper
  • 450g dried spaghetti

Method

1.Scrub the clams, discarding any that stay open when tapped sharply.

2. Place the clams into a pan over a high heat. Add the white wine, cover with a lid and cook for 3-4 minutes, or until all the shells have opened. Discard any clams which have not opened after five minutes.

3. Remove the clam flesh from the shells and dip them quickly into their cooking water to rinse off any sand. Strain the clam juices from the pan through a sieve lined with muslin or kitchen paper and save the liquid.

4. Heat the olive oil in a pan over a medium heat. Add the garlic and fry until the garlic begins to colour, then add the chopped anchovy, oregano and parsley and stir-fry for about 30 seconds.

5. Add the chopped tomatoes and the strained clam juices clams. Bring to the boil, then reduce the heat and simmer for 20-25 minutes.

6. Cook the spaghetti according to packet instructions and drain.

7. When ready to serve, add the clam flesh to the tomato sauce and stir well.

8. Mix the sauce into the cooked spaghetti.

9. To serve, spoon the sauce and spaghetti into bowls.

15th February 2017
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