Vegan spaghetti al vongole

Recipe

Preparation 35 minutes

Step 1
Carefully clean the shellfish by leaving them in a bowl of cold water and then rinsing them to remove the sand.

Step 2
Cut the vegetables like spaghetti using a grater or vegetable slicer. Immerse them in cold water.

Step 3
Finely chop the chillies and chop 1 clove of garlic. Heat 2 tbsp. olive oil and sauté the garlic and chillies for 1 minute. Add the shellfish, pour in the white wine and cover the pan. Shake the pan to open them for 5 minutes, then stir again. Once opened, remove the molluscs from the shells, keeping some in their shells.

Step 4
Heat the remaining olive oil and add 1 chopped garlic clove. After 1 minute, add the vegetables and pour in 1 glass of the water you cooked the shellfish in after straining it. Leave to cook for 4 mins. Add all the shellfish. Season with salt and pepper and sprinkle with chives.

♥To be enjoyed with Palmer & Co La Réserve Nature or Palmer & Co Blanc de Blancs.

Ingredients

• 1 kg of vongole or clams
• 1 green courgette
• 1 yellow courgette
• 1 carrot
• 2 small chillies
• 2 cloves of garlic
• 5 sprigs of chives
• 50 ml of olive oil
• Salt
• Pepper