A simple summer show stopper to impress mates
1 Lug of Olive Oil
Generous pinch of chili flakes
4 Garlic cloves finely chopped
3 French shallots diced
Splash of white wine
1 Bunch chopped parsley
2lbs live baby clams (vongole)
1 Packet of dried spaghetti
Sour dough bread crumbs
2 Slices of prosciutto finely chopped
Ramp Up Turmeric Vinegar
In a pan add olive oil and prosciutto, cook prosciutto till crisp. Add bread crumbs, toss together and cook for another 1-2 minutes. Set aside.
Boil water, add a pinch of salt and cook pasta to directions on packet.
In a pan, add olive oil, garlic, chili, shallots, salt and cook on medium heat for about 2 minutes.
Add white wine and clams, toss pan till clams open. Approx 3-4 minutes.
Add in pasta to clams and toss together, then fold through parsley and generously splash with Ramp Up Turmeric Vinegar.
Add pasta to a platter, add a few more splashes of Ramp Up Turmeric Vinegar and top with bread crumbs. Done.
Serves – 2- 4