A classic Italian seafood recipe appearing as a pasta dish, is “spaghetti alle vongole”, and today we try another version of “vongole”, or clams, but with chilli.
It’s an easy recipe to make and is fantastic for summer evenings.
It puts me in mind of more than one summer holiday in Italy.
For two people you’ll need: 200 grams of spaghetti, a little olive oil, the seeds of two chillis, a tablespoon of pesto sauce, as many clams as you want, one garlic clove, half a glass of white wine, a little parsley and some large grain salt.
Cook the pasta as you would normally, in plenty of salty water, and in the meantime make the sauce.
In a large, non-stick pan, add some olive oil, the chopped garlic clove and the clams.
Make sure the clams have been cleaned.
Toss and stir the sauce for a couple of minutes, then add the wine and allow it to evaporate.
Add the pesto and the chilli seeds and mix well.
Drain the pasta and toss it in the pan with the clam sauce.
Dust with a little freshly chopped parsley and serve very hot.
Buon appetito!
