Clams in Prosecco
This is a very modern Italian dish. Although you can make it with champagne or other sparkling wine, the nutty bitterness of prosecco is the best choice.
- 320g (11 oz) spaghetti
- 3kg (6 ½ lbs) small clams, well washed
- 3 cloves garlic, crushed
- 2 tbsp parsley leaves, roughly chopped
- 2 dried chillies, finely chopped
- 3 tbsp olive oil
- 2 lemons
- 250ml (½ pint) prosecco
- Heat the olive oil in a thick-bottomed pan, and cook the garlic until it starts to brown. Chuck in the chilli, clams and Prosecco, then cover and cook on a high heat for three minutes or so to open the clams (chuck out those that don’t open). Season to taste and keep warm while you cook the spaghetti.
- Cook the spaghetti and add to the sauce, mixing it all together over a high heat. Pick out any empty shells and add some parsley and lemon before serving.