Spaghetti vongole in parchment with aïoli
Serve this starter at the table and let guests open the parcels themselves
Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 25 minutes
- Heat the oven to 200C/fan 180C/gas 6. Throw away any clams that don't close when tapped on a surface. Heat a slug of oil and add 1/2 the garlic and shallots. Fry for 1 minute, add the wine and chilli, and stir. Add the clams and the parsley off the heat. Toss well.
- Meanwhile cook your pasta until al dente, about 2 minutes less than you normally would. Lay out 6 large pieces of baking parchment and divide the spaghetti between them. Divide the clams and any juices between the parchment pieces and fold them into parcels with the join at the top and the edges folded in so the juices don't spill. Don't make them too tight - leave enough room for the clams to open. Put them on a baking sheet and cook for 15-20 minutes, by which time the clams should have opened and pushed out the parchment.
- While the clams are cooking make the aïoli by add the remaining garlic to the mayo and season. Serve the parcels still closed and get guests to add aïoli at the table once they have opened them.
Per serving
468 kcalories, protein 14.7g, carbohydrate 62.6g, fat 19.2 g, saturated fat 3.2g, fibre 2.6g, salt 0.29 g
Recipe from olive magazine, January 2010.
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http://www.bbcgoodfood.com/recipes/168613/
http://www.bbcgoodfood.com/recipes/168613/
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Ingredients
- 1kg clams , cleaned
- olive oil
- 2 garlic cloves , crushed
- 2 shallots , finely chopped
- a splash white wine
- 1 dried chilli , crumbled
- a small bunch flat-leaf parsley , chopped
- 500g spaghetti
- 6 tbsp Hellmann's mayonnaise
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Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 25 minutes
Ingredients
- 1kg clams , cleaned
- olive oil
- 2 garlic cloves , crushed
- 2 shallots , finely chopped
- a splash white wine
- 1 dried chilli , crumbled
- a small bunch flat-leaf parsley , chopped
- 500g spaghetti
- 6 tbsp Hellmann's mayonnaise
Per serving
468 kcalories, protein 14.7g, carbohydrate 62.6g, fat 19.2 g, saturated fat 3.2g, fibre 2.6g, salt 0.29 g
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22 April 2010
Michelle, Milan commented on this recipe
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