Spaghetti Alle Vongole

Ingredients

Serves 2

• 400g clams in shells

• 4 garlic cloves

• 15g parsley

• 1/2 dried red chilli

• 125ml white wine

• 3 tbsp extra virgin olive oil

• 140g dried spaghetti

Method

Simply start by putting your spaghetti in salted boiling water and cooking to your desired chewiness. There will always be those who say it must be this or that but you have to eat it so do it how you like it. Once done you can leave drained and covered as you will reheat the spaghetti when you put it in the sauce.

The sauce is very simple so finely dice the garlic then seperate the thicker stalks from the leaves of the parsley and chop both individually. Then finely chop your chilli and you are good to go.

In a large frying pan add the chopped garlic, chilli and parsley stalks with the olive oil, cooking on a low heat for 3 minutes until the garlic softens. Now add in the clams and cover cooking for another 3 minutes. Next add in the white wine and keep covered for another 2 minutes. By this point the clams should all be opened up.

Now uncover and throw in the cooked spaghetti and the chopped parsley leaves, stirring until nicely mixed and the spaghetti is warmed through.

That's it, serve immediately and enjoy