Spaghetti vongole
Ingredients
- 400g spaghetti
- 45ml (3 tbsp) olive oil
- 1kg small clams, scrubbed clean
- 4 garlic cloves, chopped
- 5ml (1 tsp) dried chilli flakes
- 250ml (1 cup) dry white wine
- 100g cherry tomatoes
- salt and freshly ground black pepper, to taste
- 125ml (½ cup) fresh flat-leaf parsley, chopped
- Parmesan, grated, to serve
Instructions
1
Bring a large pot of salted water to the boil. Add the spaghetti and cook until al dente, about 8 – 10 minutes. Drain and set aside.
2
Heat the oil in a large frying pan over high heat. Add the clams, garlic and chilli flakes and coat well in the oil.
3
Add the wine and tomatoes, and season well. Allow to cook until the shells have opened, about 3 – 4 minutes. Discard any clams that have not opened.
4
Add the cooked spaghetti to the pan, toss well and adjust the seasoning.
5
Spoon into warm serving bowls. Scatter with the parsley, drizzle with extra olive oil, add a squeeze of lemon juice and a sprinkling of Parmesan.
