Recipe: One-pan spaghetti vongole

We love cooking, but we’re less fond of the mountain of dishes afterwards. Because when we start cooking, dirty pans, spatulas and mixing bowls are unavoidable. The dishes from chef Julius Jaspers’ One-Pan Bible all come from one pan, as you may have guessed. And that saves a lot of work afterwards. This spaghetti vongole is also incredibly delicious.

Vongole veraci are carpet-shell clams and resemble carpet shells and cockles, which Julius always uses when he can’t get ‘real’ vongole.

How to make spaghetti alle vongole

• Bring the white wine and 100 ml water to the boil in a pan and cook the clams in it until they have all opened. Stir regularly and every 30 seconds remove as many open clams and as much meat from the pan as possible (keep the lid on the pan as much as possible). Everything should be cooked after 3 to 4 minutes.
• Spread the clams and any loose clam meat out on a plate or in a roasting tin and chill immediately.
• Strain the cooking liquid through a sieve. Set aside.
• Heat the olive oil and gently sauté the garlic and chilli flakes in it. Add the tomato sauce and cockle liquid, bring to the boil, allow to reduce slightly and season with salt and pepper. Set aside.
• Cook the spaghetti according to the packet instructions in plenty of boiling salted water until al dente, drain and immediately mix with the lukewarm sauce and the chilled clams.
• Continue heating for 2 minutes, stir the parsley through the pasta and serve immediately.

Title: One-Pan Bible
Author: Julius Jaspers
Price: €34.99
Publisher: Carrera Culinair

Read also:

• Why do you pay more for spaghetti than macaroni at the supermarket?
• Simple trick: how to make ramen from spaghetti
• Open a packet of spaghetti in one second? Here’s how