Spaghetti Alle Vongole

I’m refering this in summary with permission from Masak-Masak. Recipe 140 grams spaghetti 500 grams clams in shells 2 ripe tomatoes 2 tbsp olive oil 1 fat garlic clove, chopped 1 small or half of a large fat chili, finely chopped splash of white wine (about half of a glass) 2 tbsp chopped parsley Method Put the water to boil for the spaghetti. Rinse the clams in several changes of cold water. Discard any that are open or damaged. Cover the tomatoes with boiling water for 1 minute and peel the skin. Deseed the tomatoes and chop into small pieces.

Cook spaghetti in boiling water as per instructions on the packet. Meanwhile heat up the oil and add the garlic and chilli, then fry gently for a few minutes. Stir in tomatoes, clams, white wine, salt and pepper and bring to a boil. Cover the pan and cook until clams are opened i.e approximately 3 to 4 minutes. Drain pasta and tip into pan to mix with parsley. Dish up and serve.