Rosé Clam Spaghetti
Say goodbye to your classic white wine and clam spaghetti and hello to rosé, a perfect substitute for the summer. The sweetness of the rosé complements the strong seafood flavour of the clams, creating a delicious meal for outdoor dinners!
- 1 tablespoon olive oil
- 15 grams butter
- 6 tablespoons dried breadcrumbs
- ½ teaspoon chilli flakes
- ½ teaspoon lemon zest
- ⅛ teaspoon salt
- 1 tablespoon olive oil,
- 15 grams butter
- 1 small white onion, finely chopped
- 2 cloves garlic, minced
- ½ teaspoon salt
- Black pepper, freshly ground, large pinch
- 450 grams fresh clams, scrubbed
- 150 millilitres rosé wine
- 15 grams fresh parsley leaves, roughly chopped
- Bring a large saucepan of salted water to a boil and get all of the sauce ingredients ready, so that you can make the sauce while the pasta is cooking.
- To cook the breadcrumbs, heat the olive oil and butter in a frying pan. Add the breadcrumbs, chilli flakes, lemon zest and salt and cook for a few minutes, stirring often, until the breadcrumbs have turned golden brown. Tip out onto a small plate or bowl while you cook the pasta and sauce.
- Cook the spaghetti for 1 minute less than the packet instructions, then drain and reserve a ladle full of the cooking water.
- While the spaghetti is cooking, heat the oil and butter in a large frying pan over a low heat. Add the onion and cook for 5 minutes, until softened but not coloured. Add in the garlic and cook for 1 minute more, then add in the salt and pepper, clams and wine. Cover the pan with the lid and leave for 3 minutes, at which point the clam shells should all be open - discard any that haven’t opened.
- If the sauce is quite liquid, scoop out the clams and reduce the sauce for a few minutes, then add the clams back into the pan. Add the chopped parsley, drained spaghetti and a ladleful of pasta water. Turn the heat up high and stir the ingredients together then divide between four serving dishes or serve on a large platter, topped with the toasted breadcrumbs.