spaghetti vongole

This is my all time favourite pasta dish and I cook it like I eat it at “Osteria Belli” in Rome.

ingredients

• 400g spaghetti
• 600g clams, washed
• 3 cloves garlic, finely sliced
• 1 tsp chilli flakes, optional
• 15 cherry tomatoes, halved
• 1/2 bunch parsley, chopped

instructions

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.

Serves 4