Sea and land spaghetti vongole

Here I'm using sea spaghetti and normal spaghetti. During the same foraging session on South Glendale beach in South Uist, I also picked up some giant palourdes/clams. With clams or mussels, keep in the fridge then rinse in cold water. If the clams do not close, discard them. If their shells are broken, discard them. If when cooking the shells do not open, discard them.

I cooked this dish up in the camper van, parked next to the beach.

Ingredients

For the vongole sauce:

3 tbsps generous of olive oil
3 shallots, finely chopped
5 cloves garlic, minced
dozen palourdes or more, if the clams are small
glass white wine

For the pasta:

sea salt
400 g spaghetti (not quick cook)
Large handful sea spaghetti

To garnish:

Handful of sorrel or parsley

Instructions

In a tall wide pan, heat the olive oil, then add the shallots and fry till golden.
Add the garlic and the clams.
Add the white wine
At the same time, for the pasta, boil water with sea salt in a large pan until boiling.
Add the spaghetti and cook for 2 minutes less than stated on the packet.
1 minute before the pasta is cooked, add the sea spaghetti. If it's young, it shouldn't take more than a minute.
Once the pasta is cooked, drain it and add it to the pan with the clam shells. Stir.
Serve with the herb of your choice: either baby sorrel or parsley.