WINE WITH SPAGHETTI RECIPES

Steps:

• 1. Put a pan of water on to boil. While that’s happening, sort through your cleaned clams and if there are any that aren’t tightly closed, give them a sharp tap. If they don’t close, throw them away. Put a large pan with a lid on a high heat and let it heat up. Finely slice the parsley stalks, then put them to one side and roughly chop the leaves. Peel and chop the garlic, quarter the tomatoes and get your wine ready.
  2. Add the pasta to the boiling water with a good pinch of salt and cook according to packet instructions until al dente. About 5 minutes before your pasta is ready, get ready to start cooking – you'll have to be quick about this, so no mucking about! Put 4 generous lugs of extra virgin olive oil into the hot pan and add the garlic, parsley stalks and a good pinch of salt and pepper. Crumble in the dried chilli and add the chopped tomatoes. Stir everything around constantly and just as the garlic starts to colour, tip in the clams and pour in the wine. It will splutter and steam, so give everything a good shake and put the lid on the pan. After about 3 or 4 minutes the clams will start to open, so keep shuffling the pan around until all of them have opened. Take the pan off the heat. Get rid of any clams that haven't opened.
  3. By now your pasta should be just about perfect. Drain and add to the pan of clams along with the parsley leaves and an extra drizzle of extra virgin olive oil. Stir or toss for a further minute or two to let the beautiful seashore juices from the clams be absorbed into the pasta. Serve right away. No sane Italian would eat this dish without some fresh hunks of bread to mop up the juices. Beautiful!
  4. PS The first time you make this it will be good, but you might find things don't come together exactly at the right time. But don't worry, this dish is all about confidence and the more you make this, the more you'll find the pasta and clams are ready and perfect at the same time. And then it will be great!

Steps:

• Bring a large pot of water to a boil. In a large, deep skillet, heat the oil. Add the garlic and cook over moderate heat until golden, about 3 minutes. Discard the garlic. Add the pancetta to the skillet and cook over moderately high heat, stirring occasionally, until golden and crisp and the fat has been rendered, about 5 minutes. Using a slotted spoon, transfer the pancetta to a bowl.
• Pour off all but 2 tablespoons of the fat from the skillet. Add the cream and scrape up any browned bits from the bottom of the skillet, then pour into a medium bowl. Whisk in the egg yolks and 1/3 cup of the Parmesan cheese.
• Add salt to the pot of boiling water. Add the baby peas and cook just until tender, about 1 minute. Using a slotted spoon, transfer the cooked peas to a bowl.
• Add the spaghetti to the boiling water and cook until al dente; drain. Return the pasta to the pot and add the cream mixture, pancetta and peas. Season with salt and pepper and toss until the sauce coats the spaghetti. Transfer to bowls and serve immediately with the remaining Parmesan.