THE CLASSIC PASTA DISH WITH A LITTLE FIERY OOMPH
Serves: 4 people
- EGG setup: Big Green Egg with wok attachment
- You will also need a large pot for boiling pasta and wok spatula or tongs.
- Recommended charcoal: Lump
- EGG target temperature: 230c
- Cooking time: Not long!
Ingredients
- 4oog spaghetti
- 1 kg fresh clams
- 4 tbsp olive oil
- 4 cloves garlic, thinly chopped
- 1 pinch chilli flakes
- 350 ml white wine
- 2 tbsp fresh parsley, chopped
- salt and black pepper, to taste
- Extra olive oil, for finishing
OVERVIEW
This recipe brings a smoky, fire-kissed flavour to the classic spaghetti vongole by using the wok attachment and cooking over fire on the Big Green Egg
SET UP
Preheat the Big Green Egg and set the temperature for high-heat cooking, around 200-230c. When the Egg has reached temperature, place the wok into the attachment and allow it to get piping hot.
COOK THE PASTA
In a separate pot, bring plenty of salted water to the boil and cook spaghetti until just shy of al dente (about 1-2 minutes less than the package instructions) Reserve one cup of pasta water, then drain and set aside.
WOK TIME
Add the olive oil to the hot wok, then toss in the garlic and chilli, stirring constantly for about 30 seconds until fragrant but not browned. Add the clams to the wok, followed by the white wine and give everything a good toss together. Let the clams steam for about 3-4 minutes, shaking the wok occasionally. Check that all the clams have opened, and discard any that stay closed. Grab your drained pasta and get that into the wok, along with your chopped parsley, then toss everything together, gradually adding the reserved pasta water as needed to create a silky sauce. Give your gorgeous pasta a taste, and season as needed with salt and pepper. You are ready to eat, so drizzle over a glug of olive oil and serve immediately with crusty bread and a glass of chilled white wine.
