Spaghetti Alle Vongole

Spaghetti con Vongole

Serves 4

Ingredients

• 200g shelled clams or 700g whole clams or more if you're feeling generous. If using whole clams, folllow on pack instructions. Open each clam with a twist of a knife.
• 1 small onion, chopped
• 1 clove garlic, crushed
• 30 ml (2 tbsp) olive oil
• half a can of chopped tomatoes
• 1 glass white wine
• salt and pepper
• 200g (7 oz) spaghetti
• 15g (1/2 oz) butter
• 2 tbsp freshly chopped parsley

Method

1. Boil a pan of hot water for the spaghetti. Add a tiny amount of oil.
2. Heat the oil in a large frying pan. Cook onion and garlic over a low heat for 7 minutes.
3. When pan 1 boils, add spaghetti. 
4. Add tomatoes, white wine and seasoning to pan 2. Simmer for 10 minutes. Add the clams and stir through. Time against the spahetti - they will need a max of 8 minutes.
5. When spaghetti is ready, drain it and add a little melted butter.
6. Combine spahghett with clam sauce and parsley.