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Spaghetti con le Vongole (spaghetti with clam sauce)

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This pasta dish is deliciously simple to prepare and may be varied by substituting mussels with oysters or scallops. Serves 4-6

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Ingredients

• 5 tablespoons vegetable oil
• 4 medium garlic cloves, finely chopped
• 1 cup clam broth, fresh from the shelled mussels or bottled
• 1 small wineglass dry white wine
• 1 litre water
• ¾ teaspoon salt
• 500g spaghetti or linguine
• 30g soft butter or margarine
• 3 dozen small mussels, shelled
• 30g finely chopped fresh parsley
• salt
• white pepper

Method

1. In a heavy pan, heat the oil until a light haze forms over it. Stir in the garlic and cook over a moderate heat, stirring constantly, for about 30 seconds.
2. Pour in the mussel broth and wine and boil briskly over a high heat until the foam disappears and the liquid has reduced to about ¾ cup.
3. Remove from the heat and set aside.
4. Pour the water and salt into a large pot and bring to the boil over high heat. Drop in the spaghetti and boil for 7 to 12 minutes or until tender, stirring occasionally. Drain the pasta and transfer it to a large bowl along with the butter and toss.
5. Bring the sauce in the pan to a boil over high heat and add the mussels. Cook the mussels, turning them constantly for 1 to 2 minutes. 
6. Pour the mussels and sauce over the spaghetti, sprinkle with parsley and toss together until well mixed. Season with salt and pepper and serve.

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