Spaghetti Vongole

I was running a little late on my way up to Kiel on Friday (2 hour tail back), but on getting a text message from Linda telling me she wouldn't be home before 19:00, I decided to take a time out just before Kiel in the Citti mark complex and get something to cook for a surprise. In Citti is the famous Gosch (a fish restaurant and purveyor) of Sylt, I headed straight for the fish stand and saw that they had the nets of Vongole, I bought one, then saw that they had pre-cooked peeled tiger prawns, I bought a few of these, then purchased a small jar of fish fond and some bronze die produced spaghetti. I headed for home (Linda's that is) and upon arriving discovered that she was already home and was cooking steak, ahh well the vongole will keep until Saturday lunch (Evening meal was to be Red Deer shanks, but more of that later).

So my ingredients for Vongole a la Ostsee:

1 net of  Vongole
1 shallot
a small amount of diced smoked ham
1 clove of garlic
3 or 4 chestnut mushrooms (thinly sliced)
300ml of fish fond
good slug of Noilly Prat
2 portions of Best quality Spaghetti
2 table spoons of neutral oil
200ml creme double
200g shelled cooked tiger prawns
chopped parsley


Method:
Wash the vongole under running water and discard any broken ones.

Set a pot with plenty of salted water on to boil. When it starts boil add the spaghetti.

In another large pan heat the oil, add the diced smoked ham (or bacon) when it starts to sizzle add the finely diced garlic, shallot and the sliced mushrooms, fry until the shallot is translucent.

Add the fish fond and the noilly prat.

Now add the vongole, shake them about, put the top on the pan shake them again. 

Have a look and if they are open, it only takes a couple of minutes, add the creme double.

The spaghetti should now be done (still a la dent) drain in a colander, sprinkle with a bit of olive oil, give it a few turns of pepper and add to the vongole and prawns. Add the chopped parsley.

A quick and very tasty lunch or for a few less hungry a nice starter.