Vongole & Garlic Prawn Spaghetti.
This dish would have to be in my all-time top 5 favourites. To me, nothing beats the texture and flavour of an al-dente spaghetti tossed in olive oil, chilli, lemon and herbs, the addition of seafood simply takes it to the next level.
Cooking the vongole (pippies) in white wine adds depth of flavour and throwing a few extra-large garlic prawns on top not only takes it to dinner-party level but adds a meatiness to the dish.
Guys – timing is everything, so do a full prep then allocate 15 mins to focus on bringing this all together – step by step offered below!
Riesling, Verdelho & Semillon are my pick with lighter style seafood dishes. Sauvignon Blanc can sometimes be too fruity and off balance the lightness of the pasta.
WINE TIP: It’s all about regions when picking wine. For Riesling, stick to the Clare Valley SA, and for Verdelho & Semillon anything from the Hunter Valley NSW will be great. Both areas see such grape varieties as their *trademark so you know it’s going to be good.
Ingredients (serves 4)
- 500 grams of Vongole
- 12 Extra Large (uncooked) Prawns
- Olive oil
- Chilli flakes (or fresh if you have/prefer)
- 2 cloves of garlic
- Tablespoon of butter
- 3/4 cup of dry white wine
Step 1. Preparation (should all be done before cooking starts)
- Wash each vongole in cold water and pat dry with paper towel
- Peel and de-vein prawns
- Get a pot of pasta water onto boil (lots of salt in water, it should be like the sea)
- Cut parsley & chilli, crush garlic
- Pop a deep dish pan for vongole onto heat
- Ensure pasta water is at boil
- Put butter and garlic into a seperate fry-pan on a very low heat (image of all 3 below)
- Pop spaghetti for 4 people into salted boiling water, lid on (this is going to take 10-12 mins so time is on)
- After 3 mins glug olive oil into the hot pan for vongole
- Throw in vongole and toss through the oil to coat
- Pour white wine into vongole (turn heat up high!) cover pan with a loose lid or tray (by this time pasta should be on about 6 mins, check it stir it, love it, lid back on)
- Get the prawns into the now melted garlic butter, turn up the heat medium (these will take 2 mins each side then take straight off heat)
- By this time (10 min mark) all should be coming together, your pasta is firm but not yet cooked, the vongole should be opening/opened and prawns will be pink.
- At 12 mins (check pasta is OK and firm to the bite) take the pasta and drain, don’t loose all the water! toss the wettish pasta back into the original pot, this is when you need to immediately slash it with olive oil, parsley, chilli, lemon, salt & pepper, tossing and coating the pasta well- check seasoning! now pour the juices from the vongole pan into the pasta.
- Now you are ready to plate! Twist a serving of pasta into the centre of the plate, surrounding the pasta with the vongole and placing the prawns on top. This dish will seriously take you to the coast of Italy (not that I have been, but I feel like I go every-time I eat it!)
Love Jess x