Three Monkeys Online Magazine

Spaghetti alle vongole (Spaghetti with clams)

What you need (for 2 people):

50 gr clams
1 clove of garlic
1 scarce teaspoon dried crumbled chilli pepper
olive oil
1 bunch of fresh parsley leaves
1 slug dry white wine
200 gr. spaghetti
Salt and pepper to taste

How you do it:

Wash the clams well to eliminate dirt and sand. Put them in a deep pan with some water on vivacious heat to get them to open up. Once they open, rinse them under the tap. Chop the garlic and sizzle in abundant oil with chilli pepper. De-shell half of the clams and add them and the other half to the frying oil. Add the wine and let evaporate. In the meantime, bring to boil a pan of water, add salt and spaghetti and mix well for the first minute or so. Let boil until cooked and throw them in the pan with the sauce, add chopped parsley and mix thoroughly. Serve with white wine or a good glass of stout.

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