With Chef Đỗ Minh Hạnh from Pane e Vino Italian restaurant in Hà Nội

Spaghetti alle Vongole

 Serves: 3

Time 25 minutes (after clams were soaked in salty water for 2 hours)

Ingredients: 

- Fresh clams: 1 kg

- Spaghetti: 240 g

- Garlic: 6 cloves

- Olive oil: 30 ml

- Butter: 2 tsp

- Tarragon: a bunch

- White wine: 30 ml

- Martini: 20 ml

- Thyme & parsley leaves

- 1 red chilli

- Salt and pepper to taste

- Tomato sauce: 1 cup

- Spaghetti: 500 g

Chef Đỗ Minh Hạnh

Method:

- Soak the clams in water with a dash of salt, and slice a hot red chilli into the mixture, after two hours, drain the clams, wash clean.

- In a pot add a bowl of water, bring the clams to boil, drain, and keep five shells for decoration.

- In a pan on high medium heat, add olive oil, then add garlic cloves, lower to medium heat and cook the garlic until golden.

- Add the clams into the garlic oil, salt and pepper, and white wine for five minutes. Add thyme, parsley and butter, and add the shells on top. 

- In a pot, boil the spaghetti with a dash of salt, leave for 8 minutes.

- Drain the pasta, add to the clam pan, and mix well for 3 minutes. If you like tomato sauce, add the sauce to the pan and mix well.

Serve hot with parmigiano. VNS