Spaghetti with Clams, Garlic and Chilli
Photography Photography by Aaron McLean.
Make this dish when there are only two of you. It’s incredibly simple and very fast to make, but too many clams and they will stew rather than steam open.
Serves: 2
INGREDIENTS
200g spaghetti
2 tablespoons extra virgin olive oil
3 cloves garlic, finely chopped
pinch red chilli flakes
1 red chilli, seeds and membrane removed, finely chopped
400g clams, washed under
cold water to remove any sand
100ml dry white wine
1 cup roughly chopped flat leaf parsley
METHOD
Cook the spaghetti in abundant, boiling salted water until slightly underdone. While the pasta is cooking, heat the olive oil in a medium sized saucepan over a high heat. Add the garlic and red chilli flakes, cook for 10-15 seconds, until they begin to colour. Add the fresh chilli, cook for another 10 seconds. Add the clams, toss and pour on the wine. Cover immediately with a tight fitting lid. Cook until the clams open. This will only take a few minutes – you may hear them ‘pop’. Discard any clams that do not open.
Add the parsley and the spaghetti, stir well and allow it to finish cooking in the clam juices. Serve immediately with a drizzle of a really good extra virgin olive oil. Serves 2
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.