Spaghetti alle vongole

Method

1. 1. Place a large saucepan of salted water over a high heat, bring to the boil Add the pasta and cook according to packet instructions.
2. 2. Heat a tablespoon of the oil in a large sauté pan over a medium heat. Add the garlic to the pan and allow to sauté for 2-3 minutes until slightly softened.
3. 3. Discard any clams which are unopened before cooking then tip into the pan along with the chilli, toss and pour in the wine. Quickly secure with a lid, this will allow the clams to steam in all those lovely juices.
4. 4. Simmer for around 3-4 minutes or until the clams have opened, if any do not open in this time, discard them also.
5. 5. Using a tongs add the pasta to the sauté pan along with some of the cooking liquid, this will help create the sauce, add the remaining 2 tablespoons of oil and toss to coat, simmer for another minute. Stir through half the parsley.
6. 6. To finish, serve into individual bowls or a large serving dish with a sprinkle of the remaining parsley and drizzle of olive oil.

• Family
• spaghetti alle vongole

Ingredients

• US
• METRIC

You'll Need