Spicy spaghetti vongole
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Spicy spaghetti vongole
With a kickin’ arrabbiata twist
With a kickin’ arrabbiata twist
Serves 6
Cooks In1 hour
DifficultySuper easy
Nutrition per serving
Calories 524 26%
Fat 5.8g 8%
Saturates 0.7g 4%
Sugars 4.9g 5%
Protein 46.6g 93%
Carbs 71.3g 27%
Of an adult's reference intake
Ingredients
- olive oil
- 6 cloves of garlic , peeled
- 1 x 400 g tin of plum tomatoes
- sea salt
- freshly ground black pepper
- 500 g spaghetti
- a bunch of fresh flat-leaf parsley
- 4 squid with tentacles , cleaned
- 1.5 kg clams , cleaned
- 100 ml white wine
- extra virgin olive oil
- 4 fresh red chillies
Method
- Preheat a large griddle pan over a high heat, then add the chillies and cook for 20 minutes, or until blackened all over, turning occasionally. Transfer to a bowl, cover with cling film and set aside for around 10 minutes to cool.
- Once cooled, peel and discard the blackened skin, then halve and deseed. Heat a lug of olive oil in a medium frying pan over a low heat, then finely slice and add 2 garlic cloves. Fry for a few seconds, or until lightly golden, then add the chillies and tinned tomatoes, breaking them up with a spoon. Bring to the boil, then reduce to low and simmer for around 5 minutes. Season with salt and pepper, mash well with a potato masher, then set the arrabbiata sauce aside.
- Cook the spaghetti according to packet instructions in a large pan of salted boiling water over a high heat.
- Meanwhile, pick the parsley leaves and set aside for later, then finely slice the stalks. Halve the squid tentacles, thinly slice the tubes, then finely slice the remaining garlic. Preheat a large frying pan over a medium-high heat, add the parsley stalks, garlic, clams, wine and 2 large spoonfuls of arrabbiata sauce, then stir well. Add the squid and toss well to coat. Cover and cook for 3 to 4 minutes, or until the clams have opened.
- Drain the spaghetti, reserving a cupful of the cooking water, then add to the clams. Roughly chop and add the parsley leaves, toss well, adding a splash of the reserved cooking water to loosen, if needed. Stir in any remaining arrabbiata sauce if you fancy more of a kick, drizzle with extra virgin olive oil and serve straightaway.
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