Vongole

I was convinced by my local fish shop that buying pre-cooked vongole was the way of the future. They looked so big and nice I thought I'd give it a go... all you need to do is heat em up in your sauce. They were chewy as an old thong. The flavour of this sauce is amazing though so just use fresh vongole in yours if you make it.

Method

Soak your vongole in water (if using fresh ones) to drain the sand and grit.
Boil salted water for your spaghetti. Heat some olive oil in a pan and place in the finely chopped garlic and pancetta, cook for about 3 mins then add in the white win and when boiling throw in the vongole. The are cooked when they open, don't cook for too much longer or they will go too hard.

Serve immediately over the pasta with a dash of cream.

• Not Meat
• Vongole Con Pancetta