Instead of classic spaghetti alle vongole, why not combine crisp toasted bread, clams and a buttery, winey clam sauce in a bowl? It’s a meal to eat with your hands, slurping up the clams and mopping up the sauce with the bread. Replace bread with spaghetti and clams with mussels if you prefer.
Serves 2
Ingredients
500g fresh small clams
40g salted butter
2 tbsp olive oil
1 small onion, peeled and finely chopped
2 garlic cloves, peeled and finely sliced
1 heaped tbsp capers
150ml white wine
1 lemon, zest and juice
Handful of chopped fresh parsley
Small pinch of chilli flakes (optional)
Salt and pepper
2 thick slices of toasted sourdough bread
A drizzle of your best extra virgin olive oil
Method
1. Clean the clams properly in a big bowl of cold water, giving them a little scrub if needed. Rinse and repeat until the water runs clear. If any are not tightly closed, give them a tap, and if they still don’t close, throw them away.
2. In a wide pan over a medium heat, add the butter. Once the butter starts to foam, add the olive oil, chopped onions, and a pinch of salt. Cook the onions for about 5-7 minutes until they are completely cooked and soft (this is important, you don’t want little crunchy bits of onion).
3. Add the sliced garlic and capers with a little more oil or butter if you need and cook for 1-2 minutes.
4. Add the white wine. Let it bubble, then simmer and reduce by one third, making sure you still have a good amount of winey juices for the clams to cook in.
5. Add the clams, giving the pan a shake, then cover with a lid for 6-8 minutes until all the clams are fully open. (If any have not opened, discard them). Add the parsley, half the lemon zest and juice and mix.
6. While the clams are cooking, toast the bread.
7. Pour the clams and juice evenly over the two slices of toast. Sprinkle over the remaining lemon zest, followed by a little lemon juice, a little extra virgin olive oil and freshly ground black pepper.
Enjoy with an icy glass of wine, a big green salad on the side – and plenty of napkins! @kittycoles
