Food type: Italian, Pasta, Seafood
200 g (7 oz) clams or pipis
250 g (9 oz) spaghetti
5 tablespoons olive oil
2 cloves garlic, finely sliced
4 anchovy fillets
1 fresh red chilli, finely sliced
a small handful of flat-leaf parsley, roughly chopped
½–1 glass of your favourite Wakefield chardonnay
6 roma tomatoes, roughly chopped
1 bunch agritti (if available), roughly chopped
freshly ground black pepper
extra-virgin olive oil to serve
feathery fennel tops to garnish
Preheat the oven to 220°C (430°F). Bring a large saucepan of salted
water to a boil.
Rinse the clams under cold water and set aside. Cook the pasta in the boiling water for less than the recommended time – get it out just as it’s beginning to soften. Drain, rinse under cold water, then toss the pasta in about 2 tablespoons of the olive oil.
Tear off 2 large pieces of greaseproof paper. The idea is to make 2 bags, which, between them, must be large enough to hold all the ingredients. Place each piece of paper in a high-sided bowl (so that the greaseproof lines the sides of the bowl), then distribute the following ingredients between them: spaghetti, clams, garlic, anchovies, chilli, parsley, 3 remaining tablespoons of olive oil, chardonnay, tomatoes, agritti, and salt and pepper. Bring the 4 corners of each piece of paper together and tie with string – you’ll end up with something that looks like a Christmas pudding. Lay the packages, side by side, in a baking dish, and cook in the oven for 10–12 minutes.
I like to serve the spaghetti still in its bag so that when the guests untie the string they get the full force of what is an extraordinary aroma. Serve with a drizzle of extra-virgin olive oil, salt and pepper, and a scatter of fennel tops.
Variations for wellbeing
Dairy intolerance, lactose intolerance – enjoy as is
Gluten intolerance – use gluten-free pasta
IBS – use gluten-free pasta; reduce tomatoes by half
This is an extract from Daily Italian by Tobie Puttock, Lantern rrp $39.95