Spaghetti alle vongole is my all time favourite pasta dish, and I cook it like I ate it at "Osteria Belli" in Rome.
400 g spaghetti
600 g clams, washed
3 cloves garlic, finely sliced
1 tsp chilli flakes, optional
15 cherry tomatoes, halved
½ bunch parsley, chopped
1
Put the pasta on to cook in boiling salted water. Heat a large fry pan or wok add some oil and soften the garlic then add the chilli followed by the tomatoes. Add a 1/4 cup of pasta water to the tomatoes and use the back of your spoon to press the tomatoes. Season with S&P and add the clams, cover with a lid for a few minutes. Once the clams have opened add the pasta and toss together. Finish with chopped parsley and serve.
Ingredients
400 g spaghetti
600 g clams, washed
3 cloves garlic, finely sliced
1 tsp chilli flakes, optional
15 cherry tomatoes, halved
½ bunch parsley, chopped
