Spaghetti Alle Vongole

Ingredients:

• 1kg small clams, scrubbed clean

• 1/2 bunch fresh parsley

• 4 cloves garlic

• 1 punnet cherry tomatoes

• 250ml white wine

• 1 cup clam broth

• Spaghetti

• Extra virgin olive oil

• Dried chilli flakes

Method:

1. Start by cleaning the clams if not bought clean. Place them in a bowl of cold water and add a couple of tablespoons of salt. Let them soak for about 30 minutes to help purge any sand or grit. After soaking, rinse them thoroughly under cold running water.

2. Cook the spaghetti in a large pot of salted boiling water according to the package instructions until al dente. Drain the pasta and set it aside.

3. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic, parsley and red pepper flakes (adjust to your preferred level of spiciness) and sauté for about 1-2 minutes, or until the garlic becomes fragrant. Be careful not to let it brown.

4. Add the cleaned clams to the skillet and pour in the white wine and clam broth. Cover the skillet with a lid and cook for 5-7 minutes, or until the clams have opened. Discard any clams that don't open.

5. Season the clam mixture with salt and black pepper to taste. You can also add a bit more red pepper flakes and parsley if desired.

6. Toss the cooked spaghetti into the skillet with the clam mixture. Gently combine everything, allowing the pasta to absorb some of the flavorful sauce. If the mixture seems too dry, you can add a splash of pasta cooking water to create a silky sauce.

7. Finish the dish by sprinkling freshly chopped parsley over the top.

8. Serve your Spaghetti alle Vongole immediately, garnished with additional parsley if desired. It's best enjoyed hot and with a glass of white wine.