Written By08 Aug 2013
So vongole is not traditionally served with so much sauce however I have mentioned before that sauce and I go hand in hand, and really what is better than mopping up the leftovers with fresh bread? (Especially bread from Prefab)
250 g dry cured bacon lardons
1 white onion, roughly chopped
1 red onion, roughly chopped
4 cloves garlic, crushed
1 tbsp dried oregano
1-2 tsp dried chilli flakes (depends on how hot you like)
2 tbsp tomato paste
100ml dry white wine, sherry or vermouth
2 tins Italian tomatoes
1 c fresh cherry tomatoes
Sea salt, pepper, sugar
2 bunches Italian parsley
8 fresh mussels
10 fresh clams
In a large pot heat 2 tbsp oil. Add lardons. Fry until dark, crisp and the pan liquid has doubled.
Keep juices in pot, set bacon aside.
Add the onions and gently cook over a medium heat until tender and lightly golden.
Add the garlic and cook for a further 5 minutes.
Stir in the oregano, chilli and tomato paste. Allow it to become thick and dark. Turn the heat up on high. Continue to stir.
When its hot pour in the wine and cook off the alcohol for a minute or so. Reduce the heat.
Add the bacon, tinned and fresh tomatoes.
Allow to simmer for 5 minutes. Check the seasoning. Remember not too salty as the shellfish with add salt.
Simmer and reduce the liquid until it is thick. Roughly 20 minutes.
Thinly slice the stalks of the parsley and add to the pot.
In another large pot fill with water and bring to the boil. Salt.
Add pasta and cook according to the packet instructions.
The mussels take 6-7 minutes to cook, the clams take 4-5.
Bring the tomato mixture to the boil and add the mussels. Cover with a lid to retain heat. Only open the lid to add the clams after 2 minutes.
Holding the lid down shake the pot every minute or so to help the shells along.
Strain the pasta. Add it to the cooked mussels and clams. Toss.
Arrange in a heated bowl.
Sprinkle over chopped Italian parsley.