SPAGHETTI, VONGOLE, CHILLI & BOTTARGA

SERVES 2

INGREDIENTS
240G OF GOOD QUALITY SPAGHETTI (GOOD BRANDS ARE LA MOLISANA OR GAROFALO)
2 SMALL GARLIC CLOVES OR 1 LARGE
1 LONG RED CHILLI
2 ANCHOVIES
1 PIECE OF BOTTARGA (PILU BRAND IS BEST)
24/30 PIPIS (THE BEST ARE GOOLWA PIPIS, OTHERWISE COFFIN BAY ARE ALSO GOOD)
DRY WHITE WINE
EXTRA VIRGIN OLIVE OIL
3 CUBES BUTTER
ZEST OF ONE LEMON
FLAT LEAF PARSLEY

METHOD
CHOP CHILLI, GARLIC AND ANCHOVIES TOGETHER.

IN A LARGE SAUCEPAN, SPRINKLE SALT AND BRING THE WATER TO BOIL.

ONCE THE WATER IS BOILING ADD THE SPAGHETTI AND COOK FOR ABOUT 6 MINUTES SO IT’S AL DENTE.

IN A FRY PAN ADD A GENEROUS AMOUNT OF EXTRA VIRGIN OLIVE OIL ON AT LOW HEAT UNTIL FRAGRANT, MAKE SURE THAT THE GARLIC DOESN'T BURN.

ONCE FRAGRANT AND LIGHTLY COLOURED TURN THE STOVE UP TO A HIGH HEAT AND ADD YOUR PIPIS AND WHITE WINE.

LET THE ALCOHOL EVAPORATE FOR A FEW SECONDS AND THEN COVER.

WHEN ALL THE PIPIS ARE OPEN REMOVE THEM FROM THE FRY PAN AND PLACE ASIDE.

DRAIN THE SPAGHETTI KEEPING SOME OF THE COOKING WATER AND PUT THE SPAGEHTTI INTO THE PAN.

WHILE COOKING ADD SOME OF THE COOKING WATER AS NEEDED. THIS WILL MAKE YOUR SPAGHETTI SUPER CREAMY BY ADDING SOME OF THE STARCH FROM THE COOKING WATER.

CONTINUE COOKING THE SPAGHETTI FOR ANOTHER MINUTE IN THE SAUCE, AND PLACE THE PIPIS BACK IN THE PAN. 

ADD 3 CUBES OF BUTTER, A NICE DRIZZLE OF GOOD QUALITY EXTRA VIRGIN OLIVE OIL, ADD A GENEROUS HANDFUL OF PARSLEY.

THEN SEASON WITH LEMON ZEST, SALT AND PEPPER.

SERVE ON PLATES AND FINISH WITH FRESHLY GRATED BOTTARGA ON TOP.