Sunday, September 11, 2011
A very simple pasta with a big hit of flavour. The sauce is made from the clam juices and butter with a good sprinkle of parsley.
I used clams, red onion, parsley, garlic, chilli, butter, vermouth, and lemon juice.
With the spaghetti cooking, get a good portion of butter on to the heat.
Soften the onion and garlic in the pan, sprinkle over some chilli flakes, then deglaze with vermouth.
Put in the clams and some of their cooking juices (make sure to taste the juice as it can be quite salty), then sprinkle over some chopped parsley.
Toss through the spaghetti with a little of the pasta water, and a squeeze of lemon.