Name: Spaghettini with vongole and chilli breadcrumbs
Yield: 4
Ingredients: 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

Ingredients

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

Main

1.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.

2.Cook pasta in a large saucepan of boiling salted water until al dente (5-6 minutes), drain and keep warm.

3.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.

Styling by Emma Knowles