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spaghetti vongole

Yields1 Serving

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

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.

Nutrition Facts

Serving Size 4