Daily Delights

Spaghetti Vongole 
in champagne

How delightful could it possibly be for a simple pasta with fresh clams cooked in champagne.

serves 4
1 kg white clams
2-3 pieces of Italian shallots, finely chopped
3 cloves of garlic, smashed
30ml semi-salted butter
80ml olive oil
250ml of champagne (or dry white wine)
100ml fish stock
sea salt and pepper
chopped parsley for garnish
500g spaghetti

• Drain white clams and shake to wake them up before cooking.
• Heat 20ml butter with olive oil in hot pan. Without browning the butter, put in garlic and shallots in low fire and cook for a few minutes.
• Put the clams in the pan, stirring a bit. Re-adjust to big fire. Pour in champagne, cover and shake occasionally. When clams are opened and cooked, off fire, and garnish with parsley.
• Cook the spaghetti to a large pan of boiling salted water with olive oil and cook till al dente, about 8 minutes, then drain.
• Meanwhile, prepare the fish stock. Heat remaining butter with a little bit of garlic in a small pan. Add in fish stock and cook in medium fire till reduced in half.
• Drain the pasta and clams then incorporate with the fish stock. Serve while hot with a flute of champagne.