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Spaghettini with vongole and chilli breadcrumbs


You'll need

400 gm dried spaghettini 60 ml extra-virgin olive oil 1 Spanish onion, thinly sliced lengthways 2 cloves of garlic, finely chopped 300 gm vongole, soaked in cold water to remove sand, drained 80 ml dry white wine 1/3 cup each of coarsely chopped flat-leaf parsley leaves and oregano leaves   Chilli breadcrumbs 80 gm day-old crustless sourdough bread, coarsely torn 1 clove of garlic, finely chopped 2 small red chillies, coarsely chopped 80 ml (1/3 cup) olive oil 2 lemons, finely grated rind only

Method

  • 01
  • For chilli breadcrumbs, using a food processor process bread, garlic and chilli until coarse crumbs form and set aside. Heat olive oil in a large frying pan over medium heat, add crumb mixture to pan and cook, stirring occasionally, until golden and crisp (4-5 minutes), remove from heat and season to taste with sea salt and freshly ground black pepper. Stir through lemon rind and set aside.
  • 02
  • Cook pasta in a large saucepan of boiling salted water until al dente (5-6 minutes), drain and keep warm.
  • 03
  • Meanwhile, heat olive oil in a large frying pan over medium-high heat, add onion and garlic and cook until soft (4-5 minutes). Add vongole and cook for 1 to 2 minutes, add wine and season to taste. Cover and cook, shaking pan occasionally, until vongole open (1-2 minutes). Remove from heat, add drained pasta and herbs, season to taste, toss to combine and serve immediately with chilli breadcrumbs.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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