Casarecce with Vongole
Cook Time 15 minutes
2 tbsp extra virgin olive oil
250g casarecce pasta
2 clove garlic chopped
2 anchovies, chopped
1 small red chilli
1 sprig basil
½ cup white wine
1 x (400g) can crushed tomatoes
1kg vongole, clean and pot ready
Bring a pot of water salted water to the boil
Heat oil in a sauté pan over medium heat and add garlic, anchovies, chilli and basil. Once the garlic is fragrant add wine and then reduce by a third then add the tomatoes. Bring to the boil and then reduce by a third or until thick and rich.
Cook pasta until al dente.
While the pasta is cooking add the vongole to the sauce and turn the heat up. Cover with a lid and cook for 1-2 minutes shaking halfway. Once they begin to open, use a slotted spoon to drain pasta from water and add to the vongole, letting some of the cooking water fall into sauce. Toss well then serve.