Spaghetti vongole
Ingredients
for 4 person
| 500 g | spaghetti |
| salted water, boiling |
| 1 kg | vongole (venus clams) |
| 1 tbsp | olive oil |
| 1 | garlic clove, finely chopped |
| 1 | onion, finely chopped |
| 1 | red chilli pepper, cut into rings, deseeded |
| 1 dl | white wine |
| a little | pepper |
| ½ bunch | parsley, finely chopped |
| 2 tbsp | olive oil |
How it's done
Spaghetti
Cook the spaghetti in salted water as per the packaging instructions until al dente, drain.
Clams
Scrub the clams thoroughly under cold running water. Heat the oil in a wide pan. Sauté the garlic, onion and chilli pepper. Pour in the wine and bring to the boil. Add the clams, cover and sauté for approx. 4 mins. over a high heat, swirling the pan occasionally until the clams open, season. Add the spaghetti and heat gently. Stir in the parsley and oil.
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