Spaghetti alle Vongole

Ingredients (Serves 1)

• 140g spaghetti
• 120g fresh vongole (clams), cleaned
• 30g extra virgin olive oil
• 10g fresh flat-leaf parsley, finely chopped
• 5g garlic, thinly sliced
• A splash of dry white wine
• Sea salt, to taste

Method

Bring a large pot of salted water to the boil and cook the spaghetti until just shy of al dente about 5 minutes if using dried pasta.

Meanwhile, gently warm the olive oil in a wide pan over low heat. Add the sliced garlic and let it infuse slowly, without colouring. Turn up the heat slightly, add the clams, and deglaze with a splash of white wine. Cover the pan and let the clams steam for a couple of minutes until they open, releasing their salty juices.

Drain the pasta and transfer it straight into the pan with the clams. Add the chopped parsley and toss everything together over the heat for another minute, allowing the pasta to soak up the rich sauce.

Serve immediately with a drizzle of olive oil and a glass of cold white wine.