Spaghetti with Clams, Saffron & Leek Recipe

Spaghetti alle vongole would be a top contender if I had to choose a last meal. This creamy (but not in an over-the-top way) take on it is one of many great dishes in a Gourmet Traveller Seafood cookbook from 2004. If vongole/clams are not available you could substitute with pippies. The following serves 4:

  • 20g butter
  • 1 tablespoon olive oil
  • 1 large leek, washed well and thinly sliced
  • 4 cloves of garlic, crushed
  • 125ml dry white wine
  • 1/2 cup chicken stock
  • 1 cup pouring cream
  • Large pinch of saffron threads, soaked in 1 tablespoon boiling water for 10 minutes
  • 1kg clams (vongole), soaked in cold water
  • 400g spaghetti
  • 2 teaspoons chopped dill
  • 1 tablespoon chopped flat leaf parsley
  • 2 tablespoons lemon juice

 

View the full recipe.

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