Thursday, January 12, 2006

Olijo – Main – Spaghetti Vongole

For xmas instead of cards I bottled and labelled little containers of olive oil to give to friends and family. Some people have said “oh wow, thanks – what do I do now?” – well before you rub it all over your body and slide down the banister, I’ll be posting up some olive oil related recipes.

It’ll be a 4 course meal – but you can of course do what you like.

Appetiser - dukkah and bread
Entrée – balsamic marinated mushroom bruschetta

Serves 6

  • Half a cup of olive oil
  • Half a cup of white wine (Riesling)
  • 500 grams of clams
  • 3 cloves of garlic
  • 1/2 bunch of parsley
  • Pack of Spaghetti

Chop the garlic nice and fine
Chop the parsely up too.

This is one of Emma's recipes so i don't get to cook it but its rather simple. In a pot add the olive oil and garlic and on a low/medium heat cook it until the garlic has changed colour (about 2 minutes). Add the wine and clams. Put the lid on and turn the heat up a touch. Wait about 3-4 minutes until the clams have opened up. It shouldn't boil. Stir it around a bit.

Meanwhile cook the spaghetti (boil water then add salt and pasta and cook). A packet of spaghetti usually serves six so use a whole packet.

Once that’s done, drain the pasta and throw it in the pot with the sauce mix. Drizzle some extra olive oil on top, couple of pinches of pepper and serve into bowls. Then finally throw on some parsely.
Make sure you tell people not to eat the shells or unopened clams. Its a bit of a chore to eat this dish, unlike other pasta which i can shovel down, but having to fish out the shells and twirl spaghetti increases the chances of enjoying the meal. its a good meal to eat with friends because you don't have food in your mouth most of the time.

Drink with a fruity cabernet or Primo Estates’ Il Bondino (i think that's what its called - its the only white i like). Have some bread rolls as well because sopping up left over sauce is a must.

Tommorrow- dessert

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