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Ingredients
1 kg vongole (pipis, or clams)
2 cloves of crushed garlic
¼ bunch of flat leaf parsley, finely chopped
100 ml extra virgin olive oil
100 ml white wine
1 chilli, finely chopped
400g cooked spaghetti
Method
Heat a large fry pan, pour in the olive oil and tumble in the vongole, place on a tight fitting lid and cook the vongole for about 5 minutes (or until the vongole are open) shaking the pan occasionally.
Once the vongole are open add the garlic and fry for 30 seconds (do not allow to brown) then pour in the white wine and bring to a boil.
Add the chopped parsley, chilli and cooked spaghetti and stir until all combined then serve.
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