OK, so here's the proof that last night's Pasta con le Vongole was so good that everyone polished their bowls before I could get the camera ready! It was ambrosial!
Serves 4
Difficulty – easy
Preparation time – 10 minutes
Cooking time – 40 minutes
Suggested wine – Durbanville Hills Sauvignon Blanc or Ross Gower Rosé
Ingredients
2 tablespoons Grapeseed oil
2 cloves of garlic, crushed
A sprig of fresh rosemary
500 ml tomato passata
½ teaspoon sugar
1 kg baby clams, in shells
300 g dried pasta, like spaghetti or linguine (the long ones work best with this sauce)
2 tablespoons chopped Italian flat leaf parsley
Salt and freshly ground black pepper
Method
1. Heat the oil in a saucepan, add the garlic and rosemary, and cook over low heat for about 2 minutes. Add the passata, sugar, salt and pepper. Bring to the boil. Cover and simmer for about 30 minutes. Remove and discard the rosemary.
2. While the sauce is simmering, put the clams and 2 tablespoons of water into a large saucepan. Cover and cook over medium heat for about 4 to 5 minutes, shaking the pan occasionally, until the shells have opened. Discard any that remain closed. Set aside to cool.
3. Bring a large pot of water to the boil. Add a handful of salt, and then add the pasta. Use a fork to separate the strands, and cook until al dente or according to the directions on the packet.
4. Strain the clam cooking juices into a measuring jug, leaving behind any grit. Add to the tomato sauce. Shell about half of the clams and discard the empty shells. Add the shelled and unshelled clams to the tomato sauce and simmer for 3 to 4 minutes.
5. Drain the pasta and return it to the warm pot. Add the sauce, the chopped parsley. Toss gently using two forks.
6. Spoon the pasta into four warm serving bowls and serve.
Terminology
· Vongole – Italian for ‘clams.’
· Passata – Italian for ‘tomato purée.’
Q. Why add sugar?
A. To cut the acidity of the tomato.
Q. What ratio salt to water does one use when cooking pasta?
A. About 4 litres of water to a handful salt. The water should taste like water from the ocean.
Q. Why add salt to the water before cooking the pasta?
A. Salt acts as a flavouring agent – the pasta absorbs the salt. If you forget and want to correct the mistake by adding it at the end, you will be left with bland pasta with a salty exterior.
Q. Should you add oil to the pasta water?
A. No! Oil will not keep your pasta from sticking together. If it sticks it means you have used too little water. Oil will also inhibit the sauce from sticking to the pasta and will again result in bland pasta.
Enjoy!
