I've always wanted to make vongole - and make it with super extra gravy that I can slurp up as soup! The wine I used was a chardonnay - it was abit too strong...kinda overwhelmed the sea-saltiness of the clams...will try with other type of white wine next time! It was still good! Hic.
Approx 1 kg clams
1 pkt spaghetti
250 ml white wine
1 tbsp chopped garlic
a bunch of chinese celery
a few stalks chilli
4 lugs of olive oil into the pan, garlic and celery stems go in; when garlic is changing colour, throw in the clams, then pour in the wine and chillis. Cover pan and let it boil up, 2-3 mins. Swirl it around. Clams should have opened up, throw in cooked spaghjetti, salt as desired. Throw in celery leaves, and its ready to be served!
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