Spaghetti Vongole with Scampi

Spaghetti Vongole with Scampi

Prep
20
Cooking time
10
Serves
4

Method

  1. Bring a large saucepan of salted water to the boil. Preheat a grill pan over medium heat.
  2. For the Spaghettie Dough, place the ingredients into the bowl of a food processor and pulse to a crumb consistency.
  3. Transfer to a lightly floured bench and knead for 5 minutes until soft and smooth.
  4. Divide the dough into two portions. Pass each portion through a pasta roller set on the thickest setting. Fold in half and pass through roller twice more then pass through each setting until the second thinnest setting. Cut the dough into 20cm lengths then pass through the spaghetti attachment.
  5. Dust the spaghetti with flour and set aside on the bench until ready to cook.
  6. For the Vongole, heat a large non-stick frypan with the Extra Virgin Olive Oil over high heat. Once hot, add pipis and cover with a lid until the pipis start to open.
  7. Once pipis have started opening, remove the lid. Add the chardonnay, chilli and lemon zest and stir until the liquid has reduced by half. Add the garlic and stir through.
  8. Meanwhile, cook the spaghetti in the boiling water until al dente. Drain well. Add to the frypan of vongole along with the parsley and toss gently to combine. Remove from the heat.
  9. Season with salt and pepper and a drizzle of Extra Virgin Olive Oil.
  10. To cook the scampi, season the cut side of the scampi with salt and drizzle with Extra Virgin Olive Oil. Place onto the grill, cut side down and cook for 1 minute the turn over and cook for a further minute. Remove from the heat.
  11. To serve, divide the Spaghetti Vongole between serving bowls. Top each plate with two scampi halves and finish with a drizzle of Extra Virgin Olive Oil and finely chopped parsley.

Ingredients Chevron Icon

Spaghetti Dough

2 cups 00 four, plus extra for dusting

2 eggs

4 egg yolks

2 tbsp Cobram Estate Classic Extra Virgin Olive Oil

salt

Vongole

¼ cup Cobram Estate Classic Extra Virgin Olive Oil, plus extra to serve

24 pipis

½ cup chardonnay

1 long red chilli, finely diced

zest of 1 lemon

6 sprig continental parsley, leaves only, finely chopped

1 small clove garlic, minced

salt and pepper, to taste

Grilled Scampi

4 whole scampi, cut in half lengthways

1 tbsp Cobram Estate Classic Extra Virgin Olive Oil

salt, to taste

Cobram Estate Classic Extra Virgin Olive Oil and finely chopped parsley, to serve

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