My hubby and I aren’t wine drinkers so we can never finish that bottle of wine. What do I do with it? Since I love to cook, I save them for cooking. This time, I’ve used about ¼ bottle to cook Spaghetti Vongole and enjoy the rest of the wine. You’ll get a plate of juicy, succulent white wine clams.
The trick to “sand-free” clams: Most recipes don’t tell you to put clams in salt water before cooking. But I’ve the habit of doing that to purge the sands. You’ll know why I insist on soaking in salt water when you see how dirty the water is when you try cooking clams.
1 kg Clams (Serves 3 - 1kg is a lot but we love clams!)
2 cloves of garlic
Sprigs of Parsley
¼ bottle of white wine
2 tbsp of Extra Virgin olive oil
1 tsp Salt
1 tsp freshly ground black pepper
- Soak clams in salt water for at least ½ hr. Throw away any clams that have broken shells. If shells are opened, tap on them. If it’s alive, it’ll close else discard.
- Prepare your spaghetti according to the instructions on your pasta pack. Do not overcook the pasta. Meanwhile, slice the garlic and cut up the chilli and pasley.
- Heat pan and sauteed the garlic and chilli.
- Add clams, wine and salt. Cover with lid for about 4-5mins to open up the clams. Throw away empty shells and discard any unopened clams.
- Add your pasta and parsley and toss well.
- Here’s your juicy plate of classic Spaghetti Alla Vongole! Do you have any other suggestions for that bottle of unfinished wine? Share your ideas with other readers here.