Spaghetti Alle Vongole

One of my favourite pasta dishes! So easy and so tasy!

1. 1

   Cook the spaghetti in boiling salted water until tender but still firm to the bite, then drain. You need to put LOADS of salt in the pan when you are cooking pasta for seafood - that way the clams will feel like they have been looked after and loved as they deserve to be loved.
   
   While the spaghetti is cooking, heat the olive oil in a pan large enough to hold the clams and gently cook the garlic, shallots and chilli for 2-3 minutes until soft. Add the clams with the parsley and white wine, season with salt and pepper, turn up the heat, cover with a tight-fitting lid and cook for 4-5 minutes, giving the occasional stir, until all the clams have opened (one or two may not, so don't keep cooking just for them once most have opened).
   
   Add the butter and the drained spaghetti to the pan, stir well over a low heat for a minute and serve immediately.
   
   How east was that??!!
   
   I recommend accompanying this dish with a bottle of the finest white wine you can find! Have fun xxx