Images: William Meppem
This spaghetti recipe from <i>Style at Home </i>food editor Donna Hay is a seafood lover's dream.
- 2 lb baby vongole or other clams or mussels
- 7 oz. cooked spaghetti
- 3-4 crushed garlic cloves
- 1 cup dry white wine
- 1 lemon
- Flat leaf parsley
- 1 tbsp. butter
- Sea salt
- Cracked black pepper
1 Melt butter in large saucepan with crushed garlic cloves.
2 Add dry white wine and baby vongole, or other clams, or mussels. Cook until shells are opened.
3 Stir in chopped flat-leaf parsley, sea salt, cracked black pepper and cooked spaghetti.
4 Squeeze lemon on top and serve.