Recipe: Spaghetti Alle Vongole

Alex Chen, executive chef at Boulevard Kitchen & Oyster Bar, shares a recipe for Spaghetti Alle Vongole

Ingredients

– 3 tbsp extra virgin olive oil
– 1 tsp garlic, minced
– 1 tsp shallots, minced
– 1/6 Fresno chili, cut in half lengthwise
– 12 medium-sized local Manila clams, rinsed
– ¼ cup white wine
– 4 whole tiger shrimp, peeled and deveined
– 1 cup DOP San Marzano tomato sauce
– 1 tbsp basil, chiffonade
– Salt to taste
– 1 tbsp unsalted butter
– Fresh cracked black pepper
– Fresh linguine

Method

1. Heat a sauté pan with 2 tablespoons olive oil over medium heat. Add in garlic, shallots, chili and clams.
2. Cook for approximately 25 seconds, being sure to stir contents constantly so they don’t burn.
3. Deglaze with white wine. Turn heat up to high and cover with a lid. Cook until only 20 per cent of the white wine remains.
4. Add shrimp and tomato sauce, and let simmer for 1 minute. Add in basil, salt, 2 tablespoons olive oil, butter and pepper.
5. Drop fresh pasta into boiling water for 5 seconds. Drain well.
6. At this point, ensure clams are opened and cooked.
7. Transfer drained pasta into sauce and toss well to coat.
8. Twist pasta into a neat, round nest in the middle of your desired serving bowl. Garnish with sauce, clams and shrimp.