BRUNO CASIER
hobby chef & competitive animal

Spaghetti alle vongole à la Bruno.

Rinse the clams under running water and check for those sneaky sand clams. Prepare everything else: chop the shallot, garlic and chili. The celery can be a bit chunkier. Pour the olive oil generously in a large casserole. Heat the oil and fry the shallot. Add the garlic, ginger and chili. After a minute or so, add the celery and cherry tomatoes and let it mingle for about two minutes on a medium heat. Now turn up the heat to maximum, pour the Nouilly Prat, add the clams and give that pepper grinder a good workout. Place the lid on the casserole so the clams can cook in the steam. Shake it up from time to time. As soon as most shells have opened, take the casserole off the cooker. It doesn’t take more than a couple of minutes. You don’t want to leave it on too long, because the clams get chewy and small.

Meanwhile, you’ve cooked the spaghetti al dente in salty water. Try to time it well so both are ready at the same time. Drain the pasta and add it to the casserole with the clams. Finish it off with the chopped parsley and mix it well. Serve immediately in bowls. Buon appetito. 



Ingredients

1200g fresh clams
300g of spaghetti grano duro
1 branch of green celery
1 grape of cherry tomatoes
1 chili pepper
1 Shallot
1 spoonful of fresh ginger
1 clove of garlic
flat parsley
1 glass of Nouilly Prat
olive oil
pepper
salt