This light and lovely seafood dish is a flash in the pan, but will fast become a family favourite.
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Ingredients (serves 4):
- 375g dried fettuccini
- 50g butter
- 1 brown onion, finely chopped
- 4 garlic cloves, crushed
- 2 ripe tomatoes, seeded, finely chopped
- 1 cup (250ml) dry white wine
- 1kg vongole (clams), rinsed, drained (see note)
- 1/3 cup coarsely chopped flat-leaf parsley
Directions:
- Cook the pasta in a large saucepan of salted boiling water following packet directions until al dente. Drain well.
- Meanwhile, melt butter in a large deep frying pan over medium-high heat. Add onion and garlic and cook, stirring, for 5 minutes or until onion softens. Add tomato, wine and vongole; bring to the boil. Cook, covered, shaking pan occasionally, for 5 minutes or until sauce reduces by half and vongole open (discard any unopened).
- Add pasta and parsley to the pan; gently toss to combine. Remove from heat. Taste and season with salt and pepper. Divide among serving bowls. Serve immediately.
Notes:
- Vongole can be substituted with mussels or prawns, if desired.
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