Ingredients

The following ingredients have 4 Servings
  • 1 garlic bulb, halved crossways
  • 1/4 cup (60ml) extra virgin olive oil, plus extra to drizzle
  • 500g cherry tomatoes on the vine
  • 6 anchovy fillets in oil, drained
  • 375g gluten-free spaghetti
  • 1 onion, finely chopped
  • 1 cup (250ml) prosecco (substitute dry sparkling wine)
  • 1kg pipis or clams (vongole), rinsed
  • Shaved parmesan and flat-leaf parsley leaves, to serve

Instruction

  • Preheat the oven grill to medium.
  • Brush garlic with 1 tbs oil and place cut-side up on a baking tray. Place under grill for 6-8 minutes or until golden. Add tomatoes to tray and return tray to grill, checking often, for a further 3 minutes or until tomatoes are blistered. Set aside. When garlic is cool enough to handle, squeeze flesh onto a chopping board with anchovies. Finely chop both together and, using the back of the knife, mash to a paste. Transfer to a bowl and set aside.
  • Cook spaghetti according to packet instructions and drain, reserving 1/2 cup (125ml) cooking liquid.
  • Meanwhile, heat remaining 2 tbs oil in a large heavy-based saucepan with a lid over medium-high heat. Add onion and cook, stirring occasionally, for 3 minutes or until onion has softened but not coloured. Add anchovy mixture and cook, stirring, for 2-3 minutes or until starting to catch on the base of the pan. Increase heat to high, add prosecco and bring to the boil. Cook, scraping the bottom of the pan with a wooden spoon, for 3 minutes or until reduced by half. Add pipis and cover. Cook, shaking the pan occasionally, for 3-4 minutes or until pipis start to open. Add tomatoes, spaghetti and reserved cooking liquid, and toss for 2 minutes or until well combined. Discard any pipis that remain closed.
  • Transfer spaghetti mixture to a serving platter and drizzle with extra oil. Scatter with parmesan and parsley leaves, and serve immediately.