Fish and Seafood Recipes - Spaghetti alla Vongole Blanco

Ingredients                 

• 40g/3 tbsp butter

• 15ml/1 tbsp olive oil

• 3 garlic cloves, crushed

• 100ml/6 1/2 tbsp dry white wine

• 2 x 295g/2 cans baby clams

• freshly ground black pepper

• 350g/12 oz spaghettini

• chopped parsley

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Method:

1. Melt the butter with the oil in a saucepan. Add the garlic and cook gently for 2 minutes until lightly golden but not too brown.

2. Add the wine, bring to the boil and simmer for 2 minutes until slightly reduced. Drain the clams, reserving the juice.

3. Add the clams and 45ml/3 tbsp of their juice to the saucepan. Heat through gently until piping hot, add a good grinding of pepper.

4. Meanwhile, cook the spaghettini according to the packet direction. Drain, and pile on to warm plates.

5. Spoon the sauce over and sprinkle with the parsley before serving.