Quick & Easy Spaghetti Vongole

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Spaghetti		200-250g
Clams		400-500g
Garlic		3 cloves
Parsley (finely chopped)		as required
Chilli powder		1/3 tsp
White wine		100ml
Cherry tomatoes		10
Oil		3 tbsp
Salt		as required

Method

Prep

8min

Cook

12min

Have these ingredients ready in advance, to make the cooking time more convenient.

Boil some water and add salt. Drop in the cherry tomatoes. Here are the clams I used.

When the tomatoes float, remove and peel off the skins. You can keep the skins on if you like.

Put the oil in a pan with a lid. Add the crushed garlic.

Boil the spaghetti according to the packet instructions, but keep al dente.

Add the wine to the garlic in Step 4 and allow to evaporate.

Add the tomatoes, chilli powder and clams. Put the lid on and simmer for 4-5 minutes on low heat.

Remove any unopened clams. Add the parsley and mix.

Drain the cooked pasta and add to Step 8 and mix in thoroughly. Transfer to a serving dish.

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