Edward Clegg will teach you how to make Spaghetti Alle Vongole, another dish from their Professional Diploma in Cookery. Spaghetti Alle Vongole is a quick dish to make, but this recipe involves lots of valuable tricks from Chef Edward that you can apply to many other dishes.
100g dry spaghetti
1 tbsp extra virgin olive oil
1 garlic clove
1/4 tsp red pepper flakes
3 - 4 cherry tomatoes
30ml white wine (optional)
1 tsp lemon juice
1 tbsp butter
Salt and pepper, to season
1 tsp flat-leaf parsley (chopped)
Boil and set aside the pasta.
Heat the olive oil, add the garlic and red pepper and sauté. Add the clams, wine and lemon juice. Put the lid on and cook for about 8 minutes until the clams have opened. Shake the pan to help them open. Discard any that haven't fully opened.
Add the tomatoes and reheated spaghetti to the pan.
Add the butter and salt and pepper to taste.
Toss the pasta with the clams, put it onto plates or dishes, and add chopped parsley and a drizzle of olive oil to serve.