SPAGHETTI ALLE VONGOLE
Serves 2, Prep time: 10 minutes, Cooking time: 20 minutes.
Ingredients:
2 Large handfuls clams, washed
200g Spaghetti
1/2 Red chilli, finely Chopped
2 Garlic cloves, finely sliced
A handful of parsley, finely chopped
1 Glass of white wine
Extra virgin olive oil
Salt and pepper
Method:
1. Generously salt a pan of water and bring to the boil on a medium heat. Add your spaghetti when the water is boiling.
2. On a medium to low heat add olive oil, garlic and chilli to a frying pan.
3. When the garlic has softened add the wine and clams. Cover the frying pan with a lid until for 4-5 mins until the clams have all opened. (Don’t eat any clams that haven’t opened - they are bad).
4. When your pasta is al dente, save a cup of the pasta water, drain the pasta and add it to the clams along with some of the pasta water.
5. Top with parsley and season to taste. Mix everything together well, adding more pasta water if it feels too dry.