Casarecce with Vongole

Cook Time 15 minutes

Servings 2


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.


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