The Engine Room Archive No. 1: Spaghetti Vongole

There are some dishes that never leave you.

For Natalia, Spaghetti Vongole is one of them.

Simple ingredients: cockles, garlic, chilli, parsley and spaghetti. Nothing complicated, yet somehow capable of becoming far greater than the sum of its parts.

It is a dish that reminds us of our travels in Italy, and one that Natalia would choose as part of her death row dégustation menu.

The recipe first appeared in our 2012 cookbook, a snapshot of life at The Engine Room at the time. While some things have changed since then, our belief in sharing recipes, stories and inspiration remains the same.

This recipe marks the beginning of The Engine Room Archive, a series through which we will revisit dishes, memories and moments that have helped shape the restaurant over the years.

We hope you enjoy it.

SPAGHETTI
VONGOLE
. . .
Serves 4

It is important that the spaghetti is cooked to just under al dente and not a moment more. Once the pasta is thrown into the steamed vongole it will continue to cook in the juices. We like to make a bianco version, without the addition of tomatoes. Adjust the chilli quantity to your liking; remove the seeds and membrane if you don’t want too much heat. Chillies vary in heat so much, it is worth tasting a little raw chilli to gauge how much you would like to add. A wide-based saucepan works best for this recipe.

4 tablespoons extra virgin olive oil,plus extra to serve
3 cloves garlic, finely chopped
1-2 large red chillies, finely chopped
pinch of salt
1.5kg cockles, rinsed in fresh water
125ml cup dry white wine
400g dried spaghetti
1 large handful flat-leaf parsley leaves, chopped
65ml lemon juice

Place the olive oil in a large heavy-based saucepan over low heat. Add the garlic, chillies, and a pinch of salt, and fry gently, without browning, until fragrant. Immediately add the cockles and white wine, crank the heat up to high and cover with a tight-fitting lid. Meanwhile, cook the spaghetti in plenty of well-salted boiling water to a moment before it becomes al dente. Steam the cockles for 5 minutes, shaking the pan frequently. Drain the pasta, reserving ¼ cup of the cooking water. Add the spaghetti and reserved water to the cockles. Boil uncovered for 2-3 minutes until all the cockles have popped open and the sauce has emulsified. Stir in the parsley, lemon juice and a good glug of extra virgin olive oil. Serve immediately