Spaghetti vongole a light, summery dish that should be kept as simple as possible.
Ingredients – 4 servings:
· Black Spaghetti from my fav Little Italy supermarket
· 3 tablespoons extra-virgin olive oil plus more for drizzling
· 1 fennel bulb, finely chopped, plus 2 tablespoons coarsely chopped fennel fronds and more for garnish
· 2 garlic cloves, chopped
· 1 red onion, chopped
· 4 peppadews or 1 red chilli pepper
· 1 teaspoon cognac or 1 t tablespoon white wine
· 1 cup of Crème fraiche
· 3 pounds clams (Buy it on a Saturday Rotterdam Blaak market for 5 Euros! )
· Salt & black pepper
Preparation
1. Rinse the clams in cold running water, and scrub if necessary, then put them into a large bowl and cover with cold water. Salt generously and leave for a couple of hours, then drain and rinse well to remove any grit or sand.
· 2. Bring a large pot of salted water to a boil. Add pasta and cook, stirring occasionally, until almost al dente. Drain, reserving 1 cup pasta cooking liquid.
· 3. Meanwhile, heat 3 Tbsp. oil in another large heavy pot over medium heat. Add chopped fennel and garlic, onion, peppers; cook, stirring often, until softened but not browned, 2–3 minutes. Add cognac and Crème fraiche, then clams.
· Increase heat to high. Cover and cook until clams open, 4–7 minutes, depending on size of clams. As clams open, use tongs to transfer them to a large bowl (discard any that do not open).
· 4. Add the cooked pasta to the pan with the clams; increase the heat to medium-high or high and toss to combine. Remove from the heat; season with salt and pepper to taste. Divide among individual bowls and garnish with the parsley. Serve immediately.
Ziet er bijzonder uit zeg, die zwarte spaghetti!
Het recept klink heerlijk
xx