Sautéed clams (Vongole) - SPQR

“The ingredients of success are to treat your business like it has a soul, be loyal to your staff, be efficient, be passionate and don’t change your menu too much. This is a simple dish with few ingredients, but timing is crucial – serve the clams immediately.” — Chris Rupe

Serves 2

30ml olive oil, plus extra to drizzle

1 clove garlic, peeled and thinly sliced

12-20 (depending on size) fresh clams or cockles

90ml white wine

6-8 thin slices red chilli

small handful of Italian parsley, roughly chopped

sea salt and freshly ground black pepper

spaghetti, cooked to packet instructions

Place a medium-sized saucepan over a medium–high heat. Heat the olive oil, then add the garlic, and sauté until golden but not burnt, 2–3 minutes.

Add the clams and toss for 30 seconds.

Add the wine and chilli, then cover the saucepan, bring to a simmer, and cook until the clams are open and translucent, about 5 minutes, shaking the pan from time to time.

Drizzle in a little more olive oil, add the parsley, and season. Serve right away with spaghetti dressed with olive oil and herbs, and fresh watercress or rocket.

Recipe and image from Auckland Eats Vol.2. Published by Lazy Susan. 📷: Anna Kidman