This dish takes me back to last summer in Ischia with my friend Krystal. On one of our ten days there, we had decided on a last-minute boat trip where a local skipper took us around for the island, stopping off at multiple points for us to enjoy the water and rose. One of the stops was in Barano d’Ischia where we were introduced to the vibrant restaurant on the water - La Pace Restaurant (Scarrupata). We had some of the best food that day, my favorite being spaghetti a vongole. Since the trip, I’ve created a few variations of the classic dish, and now, with sea aster in season and readily available at local foragers, I couldn’t help but include the bright, tangy flavors. Sea

SEA ASTER SPAGHETTI WITH CLAMS

INGREDIENTS

Serves4

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500g of Clams

1 Medium Onion, finely chopped

5 Cloves of Garlic, finely chopped

50g Sea Aster (or similar aromatic herbs)

1 Pack Spaghetti

1/4 Cup of Dry White Wine

1/4 Cup of Olive Oil

Salt and Pepper, to taste

Crushed Red Pepper and/ or Chili Oil

METHOD

Cook the spaghetti in salted boiling water until very al dente – about 2 minutes under the recommended cooking instructions.

In a large sauce pan, heat 1/2 tablespoon olive oil on medium-low.  Add garlic and onions and season with salt.  Cook until fragrant, about 1 minute  Add sea aster and cook for another minute.  

Add clams to the pan followed by white wine, cook for about 2 minutes.  Remove the pan from heat and discard unopened clams and empty shells.

Drain pasta, reserving a cup of the cooking water. Toss the spaghetti through the white wine and clam sauce until well-coated, adding some of the reserved cooking water if needed.

Plate and top with chili oil and/or crushed red pepper.