Spaghetti Vongole

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Prep Time10

Cook Time20

Course: Main Course

Cuisine: Italian

Keyword: cherry tomatoes, chilli, clams, garlic, spaghetti, white wine

Servings: people

Calories: 747kcal

Author: Chief Cook and Bottle Washer

Fill a large pan with water and bring it to a boil. Once boiling add a large handful of salt (the water really does want to be like sea water - you won't be drinking the water, so it is fine). Add the spaghetti and cook for 1 minute less than it says on the packet.
While the spaghetti cooks, finely slice the parsley stalks, chop the garlic and chillies and half the tomatoes. Add the extra virgin olive oil to a large pan and heat before adding the parsley stalks, garlic and chillies. Cook for a few minutes taking care not to burn the garlic, then add the tomatoes.
Once everything has softened slightly, add the clams and the white wine. Put a lid on the pan and cook for 3-4 minutes. Whilst the clams are cooking chop the parsley leaves ready to add to the dish.
By now the pasta will be cooked. Drain the pasta and add it to the pan. Give it a good mix and add the parsley leaves.
When you have given the dish a good mix (ideally toss everything together but stirring will work just as well), serve your Vongole with some good crusty bread and enjoy!