Spaghetti alle Vongole

Serves: 4 
Prep time: 20 min 
Cook time: 10 min

Ingredients

• 1.5 kg Wild Clams
• 1 cup of white wine
• 100ml extra Virgin Olive Oil
• 400g spaghetti
• 2 cloves garlic, peeled and lightly squashed
• 2 small red chillies, very finely sliced
• 1 tablespoons chopped flat-leaf parsley

Directions

1. Rinse the clams thoroughly under clod running water to remove any sand or grit from the grooves of their shells.
2. Place them in a large frying pan over high heat with the White wine and 2 table spoons of olive oil. (this will take less than 5 minutes)
3. As they are popping stir them with a wooden spoon
4. Once all clams are opened, lift them with a slotted spoon and put them in a large bowl.
5. Reduce the remaining liquid by half, then strain it into another bowl using a fine sieve to remove any impurities.
6. Cook the spaghetti in plenty of boiling salted water until very al dente (2 minutes less than the cooking time on the packet)
7. Meanwhile, heat the remaining olive oil in a clean frying pan over medium heat.
8. Add Garlic, Chilli and 2 teaspoons of chopped parsley, stir until the garlic is golden.
9. Discard the Garlic.
10. Add the Clams and most of their cooking liquid and simmer for 2 minutes.
11. Drain the spaghetti and add it to the frying pan.
12. Sprinkle the remaining parsley and serve.
13. To accompany this dish we recommend an Antipodes sparkling water

inspired from the book: The art of Pasta