Sardine Garum Spaghetti alle Vongole

Indulge in a delightful Spaghetti alle Vongole featuring Port Lincoln Sardine Garum. This dish combines fresh vongole clams with the rich umami of sardine garum, creating a memorable seafood pasta experience.

Ingredients:

• 1.5kg live vongole clams, cleaned

• 500g dried spaghetti

• 1 tablespoon extra virgin olive oil

• 4 cloves garlic, finely sliced

• 1 red chilli, finely sliced

• ¼ cup verjuice

• 2 teaspoons Port Lincoln Sardine Garum

• Bottarga, for serving

• Finely chopped parsley, for serving

• Freshly ground black pepper, for serving

• Lemon wedges or halves, for serving

Recipe Method:

1. Prepare the Pasta: In a large pot of boiling salted water (the salt should mimic the taste of the sea), add the spaghetti and cook until nearly al dente.

2. Sauté Garlic and Chilli: In a large sauté pan or pot, heat the extra virgin olive oil over medium heat. Gently sauté the sliced garlic and red chilli until aromatic.

3. Add Clams and Verjuice: Introduce the verjuice to the pan and bring to a simmer. Add the cleaned clams, stir, and cover with a lid. Cook for about 6 minutes, or until the clams have fully opened, stirring occasionally.

4. Mix in Sardine Garum: Reduce the heat and incorporate the Sardine Garum into the clam mixture.

5. Combine with Pasta: Transfer the cooked spaghetti to the clam pot, along with 3 tablespoons of the reserved pasta cooking liquid and the chopped parsley. Stir until well combined and the pasta reaches al dente. Adjust seasoning as needed.

6. Serve: Present the dish on a large platter or in individual bowls. Finish with freshly ground black pepper and grated bottarga. Serve with lemon wedges and crusty bread.

This Spaghetti alle Vongole showcases the freshness of the clams and the distinctive taste of Sardine Garum, offering a delightful dining experience.