Conghiglioni Vongole Surprise

Ingredients

• 1 small clove garlic,

finely chopped

• 50 g clams

• 1/2 cup parsley,

chopped

• 1/2 lemon, squeezed

• 8 conghiglioni pasta

• 1 tbsp olive oil

• 1 knob of butter

• 1/4 glass wine

Method

Five minutes before your pasta is ready, heat a saucepan with 1 tbsp of olive oil. Gently fry the garlic until they’re just turning golden. Add your clams, fry for one minute before adding the parsley and white wine to cook for another 2 minutes.

Add lemon juice to taste and season with salt and pepper. Cook for another minute and turn the heat down to the lowest setting to stay warm while you deal with the pasta. Once you’ve drained the conghiglioni, spoon some of the clams into each pasta shell, making sure you get some of the cooking liquor into the shell as well. Drizzle the tops with some good extra virgin olive oil and serve.

These amuse bouche are a great little starter if you’re planning to serve a seafood dinner.

Recipe: The Big Fat Noodle