Stevie Parle's spaghetti alle vongole with Martini Riserva Speciale Ambrato

To celebrate World Pasta Day, Stevie Parle collaborated with Martini on a classic Italian recipe with a twist alongside the Piedmontese Fizz cocktail, available at Palatino until 10 November

Stevie Parle's spaghetti alle vongole with Martini Riserva Speciale Ambrato

Published: Thursday 25th October 2018

Serves 8

Preparation time 5 mins

Cooking time 10 mins

There are two types of people in this world: people who love pasta, and people who really love pasta.

We're firmly in the latter camp, so it goes without saying that we jumped at the chance to partner up with Martini, the original vermouth since 1863, alongside chef and restaurateur Stevie Parle for a one-off collaboration that'll leave your taste buds tingling long after World Pasta Day on 25 October.

It's simple: Stevie harnessed the unique, rich and complex flavours of Martini Riserva Speciale Ambrato – an amber-coloured vermouth that uses Moscato d'Asti as a base and three types of wormwood as its flavourings – to replace the white wine in a classic spaghetti alle vongole. Stevie's delicious dish features spaghetti, nduja and steamed clams cooked with Martini Riserva Speciale Ambrato premium vermouth. It's finished with a handful of deep-fried chickpeas for texture.

And that's not all: the dish is set off by a refreshing cocktail made to pair with the dish by Martini Northern Europe brand ambassador Davide Zanardo. Named the Piedmontese Fizz, it's built around the Riserva Speciale Ambrato, with Bombay Sapphire gin, fresh lemon juice, gomme syrup, effervescent soda and a hint of absinthe.

Want to try Stevie Parle's recipe and the Martini cocktail for yourself? Course you do. The dish is available at Palatino from World Pasta Day on Thursday 25 October until Sunday 10 November, priced at £21.50, which includes the Piedmontese Fizz cocktail.

Palatino, 71 Central Street, EC1V 8AB; palatino.london

Ingredients

The spaghetti alle vongole

  • 500g clams
  • 2 red chillies, finely diced
  • 4 cloves of sliced garlic
  • 25g parsley, finely chopped
  • 75g nduja
  • 100g chickpeas
  • 200ml Martini Riserva Speciale Ambrato
  • 700g spaghetti
  • 100ml olive oil (plus extra for finishing)

The Piedmontese Fizz

  • 25ml Martini Riserva Speciale Ambrato
  • 25ml Bombay Sapphire
  • 20ml Fresh Lemon Juice
  • 15ml Gomme syrup
  • 2 dashes of absinthe

Method

The spaghetti alle vongole

  1. Start by bringing heavily salted water to a rolling boil. Spaghetti will take 9 minutes to cook al dente – in this time you can have the clam sauce finished so it all comes together at the last minute.
  2. While the pasta is cooking, heat a wide-based pan on a medium heat. Add olive oil and bring to temperature (you don't want your olive oil too hot). Add sliced garlic and chillies to the pan, fry gently for about 5 minutes to flavour the oil and bring out aromas, making sure not to get any colour or burn.
  3. Once the garlic starts to clump together, add the nudja. Gently melt the nduja into the oil. Once the nduja has fully melted, crank the heat up and add clams, tossing in the flavoured oil for around a minute or so.
  4. When the clams start to steam and slowly release juices, add the Martini Riserva Speciale Ambrato and cover, keeping pan on a high heat. Steam until clams open and the vermouth has reduced by half.
  5. By this time your pasta should be cooked, so add in the pasta and a ladle of the cooking water. The starchy water will help to emulsify the sauce so that it clings to the pasta.
  6. Add chopped parsley and a good splash of olive oil, toss, garnish with deep-fried chickpeas and serve.

The Piedmontese Fizz

  1. Shake, double strain in a nick and nora glass, and top with a splash of soda water.

  2. Garnish with a squeezed lemon coin.

     

For more information about Martini Riserva Speciale Ambrato, go to martini.com/uk 

Shot by Ian Dingle. Edited by Matt Hasteley. Nick & Nora glasses supplied by Riedel.

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