Spaghetti A Vongole (Recipe)



• 1kg small clams,scrubbed clean
• a small bunch of fresh flat-leaf parsley
• 4 cloves of garlic
• 10 cherry tomatoes
• 250ml white wine
• 400g dried spaghetti
• sea salt and freshly ground black pepper
• extra virgin olive oil
• 1–2 dried chillies



1. Cook the spaghetti in a large pan of boiling salted water, according to the directions on the pack until just tender

2. Heat the oil in a large pan and cook the chillies, garlic  for 1 minute.

3. Add the cherry tomatoes, clams, wine  and bring to the boil.

4. Add the well-drained spaghetti and chopped parsley and toss through until evenly coated.

5. Serve at once with chilled wine.


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