Gluten Free Fettuccine with Vongole, Tomato and Basil

Cook time 25 minutes
Servings 2-4

Ingredients

350g San Remo Gluten Free Fettuccine
2 tbsp extra virgin olive oil
2 garlic cloves, thinly sliced
1 birds eye chili, sliced
200g vongole (clams)
250g cherry tomatoes, halved
½ cup dry white wine
½ cup basil, torn
Salt and pepper, as desired

Gluten Free Fettuccine with Vongole, Tomato and Basil

Method

Into a pot of boiling salted water, add the pasta and cook as per packet directions.

Add the olive oil, garlic and chili into a fry pan and begin to fry off for one minute on a low heat.
Turn the heat up to high and add the tomatoes, crushing them between your hands, and then the vongole and allow to cook for 30 seconds. Add the white wine and allow to cook until the wine has reduced by half.

Once the vongole have opened, add the cooked pasta with some of the cooking water to the pan along with the basil. Toss and season with pepper before serving.