Recipe brought to you by BakeClub's Anneka Manning & Neff
Ingredients
- 80ml (1⁄3 cup) extra virgin olive oil
- 2 garlic cloves, finely chopped or grated
- ½ teaspoon dried chilli flakes, or to taste
- ½ cup chopped flat-leaf parsley
- 400g cherry or grape tomatoes, halved
- 125ml (1⁄2 cup) dry white wine
- 750g vongole, shells scrubbed if necessary
- Salt and freshly ground black pepper, to taste
- 400g dried spaghetti
- ¼ cup torn basil leaves, plus extra leaves to garnish
- Lemon wedges, to serve
- Crusty bread, to serve (optional)
Serves: 4
Preparation time: 25 minutes
Baking time: 15 minutes
Method
1. Preheat oven to 220°C (200°C fan-forced).
2. Combine the oil, garlic and chilli flakes in a large heavy-based saucepan and cook over medium heat for 1-2 minutes or until the garlic is aromatic but not coloured. Add the parsley and tomatoes and cook for a further 2 minutes. Add the wine and bring to the boil over high heat.
3. Immediately add the vongole to the pan, cover with the lid and place in the preheated oven for 15 minutes, shaking the pan twice during cooking or until the vongole open. Discard any vongole that don’t open. Taste the sauce and season with salt and pepper if needed.
4. Meanwhile, cook the spaghetti in a large saucepan of salted boiling water until just al dente. Drain.
5. Add the spaghetti immediately to the pan and toss to coat in the sauce. Cover the pan with the lid and set aside for 2 minutes for the spaghetti to absorb the flavours.
6. Toss through the basil and serve immediately garnished with extra basil leaves and accompanied by the lemon wedges and bread, if desired.
