Vongole means clams in Italian. One can get fresh clams or use canned ones. Here is a photo of the clams available in supermarkets in Malaysia.
The top tin is clams in chillie sauce. The lower tin, which will be used in this recipe is clams in water (broth). Cost less than RM3 per tin.
This is how the clams look like. It still maintain its firmness. The plus point of using this canned clam is the convenience. Otherwise, it is a chore to clean and prepare live clams. At least you are assured that each and everyone of them is ‘fresh’.
These are garlic, dried chillies and coarse black pepper. (you can buy coarse black pepper from Tesco spice station)
RECIPE FOR SPAGHETTI VONGOLE
2/3 packet of spaghetti (can serve 3 person, you can use the whole packet if you like)
Huge pot of boiling water, some oil and salt
Boil the spaghetti for about 20 minutes. Only add in the pasta WHEN the water is BOILING furiously.
In a small pan, add
4 tablespoon of olive oil and stir in:
1 chopped garlic
5 stalks of dried chillies (clean by soaking in hot water and remove seeds)
2 teaspoon of coarse black pepper
Do NOT allow the garlic to turn brown. Add in the clam AND ITS JUICES and turn down fire. By now, the spaghetti would be al dente (i.e. firm yet soft, unlike those bad restaurants which serve mushy pastas).
Add in the drained spaghetti and flavour with some salt. If you have some white wine available, pour in about half a cup. Optional, not necessary.
Serve. You can garnish with coriander leaves if available
More pasta recipes can be found at my parenting website. One of them uses the top tin of chillie clams.