Spaghetti VongolePrep.Time: 10-15 min
Cook.Time: 40-45 min
Tools2 Large Saucepans
Ingredients450g/1lb Cooked Cockles
(in their shells)
450g/1lb Egg Spaghetti
1 Red Onion
3 Cloves Garlic
4 Large Tomatoes
4 Tbsp Olive Oil
Small Bunch Fresh Parsley
250ml/½pt White Wine
1 Fish Stock Cube
Juice of 1 Lemon
MethodCook the spaghetti in lots of boiling water with 2 Tbsp of olive oil, then drain well and set aside.
Peel and finely chop onions and chilli.
Peel and crush the garlic.
Chop the tomatoes.
Heat 2 Tbsp of olive oil in the saucepan and fry the onions gently.
Add the tomatoes, garlic, chilli, white wine, lemon juice, stock cube and black pepper to taste.
Cook gently for 30 minutes.
Finely chop the parsley.
Add the cockles and parsley to the tomato sauce and cook for a few minutes and stir well.
Mix the pasta into the cockle and tomato sauce.
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