spaghetti con vongole

We are lucky to live on the coast and have a boat to sail on and harvest seafood from. One thing that we really love is clams. There are lot's of little ones here in Tasmania and most people don't bother with them.

We collected some little ones from Mickeys bay on Bruny Island the other day and made an Italian classic - spaghetti con vongole.

It's very simple. In lots of good olive oil, fry some shallots (we had a great harvest of these this year), garlic and chopped tomatoes. I used Stupice and Black Krim tomatoes. Add a small glass of white wine and reduce briefly before adding the clams. 

Steam them with the lid on and when they've just opened, stir through a generous amount of chopped flat-leaf parsley. Toss with spaghetti, red chillis and black pepper.