Spaghetti Alle Vongole With Chilli, Confit Garlic And Cherry Tomatoes Recipe

Cooking Directions

• STEP 1.Start by soaking the clams in cold water for about 30 minutes to remove any sand or grit.
• STEP 2.In a large pot, bring salted water to a boil and cook the spaghetti according to package instructions until al dente.
• STEP 3.Meanwhile, heat olive oil in a large skillet over medium heat. Add the confit garlic and chili flakes, and cook until fragrant.
• STEP 4.Add the cherry tomatoes to the skillet and cook until they start to burst and release their juices.
• STEP 5.Increase the heat to high and add the clams to the skillet. Cover and cook for about 5 minutes, or until the clams open.
• STEP 6.Remove any unopened clams and discard. Season the sauce with salt and pepper to taste.
• STEP 7.Drain the cooked spaghetti and add it to the skillet with the clams and sauce. Toss well to coat the pasta.
• STEP 8.Serve the spaghetti alle vongole with a drizzle of olive oil and a sprinkle of fresh parsley.
• STEP 9.Enjoy this delicious and comforting pasta dish!

Cooking Tips

• Make sure to discard any clams that do not open after cooking, as they may be spoiled.
• For a spicier version, add more chili flakes or fresh chili peppers.
• Serve the spaghetti alle vongole immediately after cooking to enjoy it at its best.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the pasta gently in a skillet with a splash of water or broth to prevent it from drying out.
• Garnish with fresh parsley and a drizzle of olive oil before serving.