Spaghetti alle vongole
Ingredients
– 1kg clams
– 1 packet good quality spaghetti
– 4 cloves garlic, sliced thin
– 1 red chilli, finely diced
– Bunch flat-leaf parsley, cut finely
– 100ml extra virgin olive oil
– 100ml white wine
– Salt to taste (careful as the clams are salty)
Method
1. Cook the spaghetti in a large pot of salted boiling water for the time it says on the pack (I normally cook mine a little less than the pack says).
2. In a large frying pan, heat the oil and add the garlic and chilli.
3. Next, add the washed clams and toss.
4. Add the white wine and cover it with a lid.
5. Cook for 3-4 minutes or until the clams open.
6. Add the cooked pasta to the pan and toss well.
7. Add some of the starchy cooking water to the pan to help emulsify the sauce.
8. Toss through the parsley and check the seasoning.
9. Serve and enjoy!
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