Name: Spaghetti with clams and butter
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6
Ingredients: 400 gm dried spaghetti; 2 tbsp extra-virgin olive oil; 2 garlic cloves, finely chopped; 1 dried red chilli, crushed; 75 gm softened butter; 1 kg small clams; ¾ cup (loosely packed) parsley, coarsely chopped; 250 ml dry white wine, such as vermentino

Spaghetti with clams and butter

The spaghetti alle vongole con burro from London's River Café doesn't skimp on indulgence.

Serves 6

Prep

15M

Cook

10M

Total

25M

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“Using butter is an unusual choice for cooking clams; most recipes call for olive oil,” says Rogers. “This recipe comes from a restaurant on the beach near Fiumicino, and the butter makes the sauce deliciously thick, coating the pasta.”

Ingredients

400 gm dried spaghetti

2 tbsp extra-virgin olive oil

2 garlic cloves, finely chopped

1 dried red chilli, crushed

75 gm softened butter

1 kg small clams

¾ cup (loosely packed) parsley, coarsely chopped

250 ml dry white wine, such as vermentino

Method

Main

1.Cook spaghetti in a large saucepan of boiling salted water until al dente (8-10 minutes).

2.Meanwhile, combine oil, garlic, chilli and half the butter in a frying pan over medium-high heat, season to taste and fry until fragrant (30-40 seconds). Add clams and parsley and toss to combine. Add wine, cover with a lid and cook, shaking the pan occasionally, until clams open (4-6 minutes).

3.Drain spaghetti, reserving a small amount of pasta water. Add spaghetti and remaining butter to clams and toss to combine, adding reserved pasta water if necessary to loosen sauce. Serve hot.

Ruth Rogers

Rose Gray

Recipe / styling by Lisa Featherby

Styling by Emma Knowles

Styling by Vanessa Austin

Ingredients

Method

Main

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