Gordon Ramsay
Take your taste buds to heaven with Gordon's angel hair pasta with clams recipe
Serves 4
1.Scrub the clams under cold running water and discard any that do not close tight when gently tapped on the work surface.
2. Heat a large pan and add the olive oil. Tip in the garlic, shallot, chilli and sauté for a few minutes until soft, do not get any colour on these or burn them. Add the clams and pour in the wine, cover the pan with a tight-fitting lid. Shake the pan and leave to steam for 3–4 minutes until the clams have opened, adding the basil leaves to the pan half way through.
3.Tip the clams into a colander set over a large clean bowl. Discard any that have not opened. Pour the clam juices back into the pan and boil for a few minutes until thickened slightly. Throw in the parsley, then taste and adjust the seasoning. Clams are naturally salty so you may find that you only need pepper. Meanwhile, bring a large pan of salted water to the boil for the pasta. When it comes to a rolling boil, add the pasta and cook for 2-3 minutes until al dente.
4.Drain the pasta thoroughly. Immediately add to the sauce and toss to coat. Return the clams to the pan and toss again. Divide between warm plates and serve immediately.
©Gordon Ramsay 200[8]. All rights reserved
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