Real Housewife of Sydney star Krissy Marsh joined The Morning Show kitchen to share her secret success in the kitchen, serving up a delicious Italian pasta that’s fast, easy and a little bit fancy.
The reality star shared the recipe from her new cookbook The Real Krissy Marsh Cookbook where all profits made will be donated by Krissy directly to supporting the sick and injured children and their families staying at Ronald McDonald House in Randwick.
SPAGHETTI VONGOLE
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Cooking time 15 minutes
Servers 4 -6
Ingredients –
1kg vongole (clams)
5 tbsp olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
½ – 1 tsp dried chilli flakes
1 cup dry white wine
500g dried spaghetti
1 tbsp butter
½ cup flat-leaf parsley leaves, finely chopped
Method –
Scrub the vongole with a pot scrubber. Place in a big bowl of cold water for 30 minutes. It is very important to do this so as the vongole expel any sand.
Heat the oil in a large saucepan over a medium heat. Add the onion and garlic and sauté until soft. Add the chilli (as much or as little as you like). Cook for about 1 minute.
Add the wine and bring to the boil over a high heat to evaporate the alcohol. It’s important to use good wine for cooking. I only use wine that I like to drink. Season with salt and freshly ground black pepper.
Add the drained vongole. Cover and cook, shaking the pan occasionally, for about 5 minutes or until all the shells are open. Discard any unopened vongole.
Cook the spaghetti in a large saucepan of well-salted boiling water, following the packet directions, until al dente. This means that the pasta should still have a little resistance when you bite into it.
Drain the spaghetti but don’t shake off all the excess water. Return the spaghetti to the hot pan. Add the vongole, butter and parsley. Shake the pan to combine. Take the pan to the table and serve.