1 packet of spaghetti
100ml good quality extra virgin olive oil
1kg vongole (clams), soak in water overnight to purge them of any sand or grit
2 cloves garlic, finely sliced
1 long chilli, finely chopped
100ml white wine
½ bunch parsley, roughly chopped
Salt and pepper
Bring a large pot of salted water to the boil and add the pasta. Cook as per packet instructions.
While the pasta is cooking, heat half of the oil in a large sauté pan. Once very hot add the vongole followed by the garlic and chilli. Place the lid on and cook for 2 minutes or until the vongole just starts to open. Now add the wine and bring to the boil to cook off the alcohol.
Drain the pasta and add to the vongole with a little of the cooking water and toss. Add the remaining oil and the parsley and serve immediately. Season with a little salt and pepper if required. Note the vongole may be a little salty so taste before adding more salt.