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Spaghettini with vongole and chilli breadcrumbs
Serves
4
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400 gm
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dried spaghettini
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60 ml
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extra-virgin olive oil
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1
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Spanish onion, thinly sliced lengthways
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2
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cloves of garlic, finely chopped
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300 gm
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vongole, soaked in cold water to remove sand, drained
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80 ml
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dry white wine
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1/3 cup
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each of coarsely chopped flat-leaf parsley leaves and oregano leaves
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| Chilli breadcrumbs |
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80 gm
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day-old crustless sourdough bread, coarsely torn
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1
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clove of garlic, finely chopped
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2
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small red chillies, coarsely chopped
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80 ml
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(1/3 cup) olive oil
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2
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lemons, finely grated rind only
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1
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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.
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2
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Cook pasta in a large saucepan of boiling salted water until al dente (5-6 minutes), drain and keep warm.
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3
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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.
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