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SPAGHETTI ALLE VONGOLE
PAIRS WELL WITH: 2019 RESERVE CHARDONNAY
INGREDIENTS:
CHILI CRISP
2 pounds clams
16 oz dried spaghetti
1 cup sunflower oil
5 shallots, thinly sliced
Garlic cloves from half a head, thinly sliced
1 tablespoon crushed red pepper flakes
2 whole star anise
2 cardamom pods, crushed
1 teaspoon minced ginger
½ tablespoon sugar
½ tablespoon soy sauce
1 tablespoon Better Than Bouillon
INSTRUCTIONS:
In a skillet over medium heat, first fry the thinly sliced shallots in the sunflower oil. Keep a watchful eye on the shallots—they will first bubbly slightly because they are releasing their water content into the hot oil, then they will be a golden color for a few minutes before turning brown very quickly! Stir constantly and remove the golden brown fried shallots with a slotted spoon onto a paper towel-lined cooling rack inset over a sheet tray. Next, fry the thinly sliced garlic in the same oil, repeat the same process. Once the fried shallots and fried garlic have sat on the paper towels for 10 minutes, transfer to another dry paper-towel lined plate—we want these fried goodies as crispy as possible. If you want, this step can be done a day ahead.
Next, in the same frying oil over medium heat, add the crushed red pepper flakes, whole star anise, minced ginger, sugar, soy sauce, and Better Than Bouillon. Stir continuously for 5 minutes to release the additional aromatics and spices into the oil. Remove from heat, remove the whole star anise and let cool. Once cool, add the fried shallots and fried garlic. Stir to combine.
Boil a large pot of salted water, cook your spaghetti noodles al dente. Strain, reserving a cup of the pasta water.
Next, in a large skillet, add ½ cup of Edna Valley Vineyard Olive Oil and a spoonful of your homemade chili crisp over medium heat. Add ⅓ cup of Edna Valley Vineyard’s 2019 Reserve Chardonnay and the clams, increase the heat and cover. Cook the clams until their shells open and they release their juices, about 3-6 minutes. Add the al dente spaghetti noodles to the clams and toss to combine.
Serve each pasta plate with a drizzle with Edna Valley Vineyard Olive Oil, garnish with freshly chopped parsley and some homemade chili crisp. Enjoy with a glass of Edna Valley Vineyard’s 2019 Reserve Chardonnay!
Credit:
Kendra Aronson
Food Stylist
kendraaronson.com