Recipe: The River Cafe’s Spaghetti Alle Vongole
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2 years ago
Ruth Rogers is back with a brand-new cookbook
The new cookbook from renowned restaurant The River Cafe aims to bring the traditions of Italy to a younger age group with a selection of simple, easy-to-follow recipes. Titled The River Cafe Look Book: Recipes for Kids of All Ages, it features 50 recipes from owner Ruth Rogers alongside executive chefs Sian Wyn Owen and Joseph Trivelli. Here, we share one of the recipes: a classic spaghetti alle vongole.
Recipe: The River Cafe’s Spaghetti Alle Vongole
Ingredients:
- 4 tablespoons extra-virgin olive oil 4 cloves garlic, finely chopped
- 3 dried red chillies, crumbled
- 3kg (6lb 8 oz) small clams,
- washed thoroughly
- bunch of flat-leaf parsley,
- finely chopped (divided)
- sea salt and freshly ground black pepper 400g (14 oz) spaghetti
- 1 lemon, quartered
Serves 4
Equipment:
- Scale
- Measuring cups measuring spoons sharp knife
- Large frying pan wooden spoon large saucepan colander
Method:
It is important to toss the spaghetti well with the clams and the juice so they flavour the pasta.
- Heat the oil in a large frying pan over a medium heat.
- Add the garlic and fry over a medium heat for 1 minute until just beginning to brown.
- Add the crumbled chillies, clams and 2 tablespoons of water.
- Cover and fry over a high heat for about 5 minutes until all the clams open. Discard any that do not open.
- Add half the parsley to the clams.
- Season with pepper and some salt if needed; the clams may be salty.
- Bring a large saucepan of salted water to the boil.
- Add the spaghetti and cook according to the packet (package) instructions. The spaghetti should be cooked until firm but still with a bite (al dente).
- Drain the spaghetti and add to the clams.
- Serve with the remaining parsley and the lemon quarters.
Recipe extracted from The River Cafe Look Book: Recipes for Kids of All Ages, out 17 October 2022
