Recipe: Spaghetti Vongole By Chef Antonio Cocozza Of Grissini
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Savour a slice of Italy with this classic pasta recipe, inspired by his hometown of Naples
Photo: Grand Copthorne Waterfront Hotel
From nifty hacks to life lessons, there are plenty of invaluable things that our parents have imparted to us.
For Chef Antonio Cocozza, it was culinary arts that his mother introduced him to — something he eventually grew to love and now pursues for a living.
His unwavering passion has since led him to run his own restaurant Grissini , which serves contemporary Italian cuisine that draws inspiration from his hometown of Naples.
Strictly using fresh and premium ingredients, Chef Cocozza flexes his culinary muscles to recreate not only popular Italian favourites, but also his own unique renditions of classic dishes.
Here, he shares how to whip up an easy-to-make Spaghetti Vongole with Mediterranean clams.
Frascati white wine
Sicilian extra virgin olive oil “Primo” D.O.P.
Mediterranean veraci clams
- Slice the garlic.
- Pour Sicilian extra virgin olive oil “Primo” D.O.P. into the frying pan.
- Add a pinch of salt and pepper and pan-fry the garlic till it turns gold at approximately 130 degrees Celsius.
- Add the Mediterranean veraci clams, chilli flakes and a ladle of Frascati white wine into the frying pan. Place the cover over the pan and allow the clams to cook.
- Add a pinch of salt into a pot of boiling water and allow the spaghetti to cook for 9 to 10 minutes.
- Transfer the spaghetti to the frying pan with the cooked Mediterranean veraci clams and add olive oil.
- Toss the spaghetti with the clams and sauté for 2 minutes.
- Plate the Spaghetti Vongole. Add parsley on top as garnish.
Grand Copthorne Waterfront Hotel, 392 Havelock Road
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