Spaghetti with Fresh Clams, Chili & Roasted Almonds

Ingredients

Dairy-free

20 minutes preparation time (+ soaking) + 20 minutes cooking time

4-6

•  
• 1kg fresh vongole (also known as clams or pipi’s), soaked and cleaned
• 400g dried spaghetti
• Lots of extra virgin olive oil, about 1/4 cup
• 7 cloves garlic, finely sliced 
• Large pinch of chili or crushed red pepper flakes, to taste (I like to use Aleppo pepper flakes for their mild smoky heat)
• Small handful of fresh oregano leaves, finely chopped
• 2 large handfuls of fresh parsley, finely chopped
• Zest of 1 large lemon 
• 250ml (1 cup) dry white wine
• 1/2 cup roasted almonds, finely chopped
• Salt, for pasta water
•  

Method

1. Soak the vongole in a large bowl of cold water for about 30 minutes to remove any sand. Discard any clams that are already open.
2. Rinse the vongole thoroughly in fresh cold water, drain well, and set aside.
3. Bring a large pot of salted water to a boil.
4. In a large, deep-sided frying pan, heat 4 tablespoons of olive oil over medium heat.
5. Add sliced garlic, chili flakes (or red pepper flakes), and chopped oregano to the pan. Sauté for about 30 seconds until fragrant.
6. Pour in the white wine and add the cleaned vongole to the pan. Cover with a lid and shake the pan occasionally.
7. Cook for 4-5 minutes or until the vongole have opened up. Discard any unopened clams.
8. Using a slotted spoon, remove the cooked vongole from the pan and set aside in a bowl, leaving the liquid in the pan.
9. Cook the spaghetti in the boiling water until just under al dente according to the package instructions. Drain and set aside.
10. Add the partially cooked spaghetti to the pan with the vongole juices. Cook over medium heat, tossing the pasta to coat it evenly in the sauce. The sauce will thicken as the pasta finishes cooking.
11. Once the pasta is cooked to your liking (al dente), add the chopped parsley and lemon zest to the pan. Toss to combine.
12. Serve the spaghetti vongole topped with finely chopped roasted almonds, extra lemon zest, a sprinkle of chili flakes (if desired), and a generous drizzle of extra virgin olive oil.

NOTES

• Select fresh vongole from a reputable source, and ensure they are tightly closed before soaking.
• Soak the vongole in cold water to help remove sand and grit. Discard any clams that remain open after soaking or do not close when tapped.
• Use a dry white wine such as Sauvignon Blanc or Pinot Grigio for the sauce. Avoid sweet wines as they can alter the flavour profile of the dish.
• If using raw almonds, roast them in a preheated oven at 350°F (175°C) for about 8-10 minutes or until lightly golden and fragrant. Allow them to cool before chopping.
• Control the heat level by adjusting the amount of chili flakes or crushed red pepper to suit your taste preferences. Be cautious as Aleppo pepper flakes can vary in heat intensity.
• Cook the spaghetti until just under al dente as it will continue cooking briefly in the sauce, ensuring it reaches the perfect texture without becoming overcooked.
• Garnish the finished dish with a sprinkle of extra chopped parsley, lemon zest, and roasted almonds for added freshness and crunch.
• Drizzle a good quality extra virgin olive oil over the plated pasta just before serving to enhance flavours.