Cooking time: 15mins | Serves: 4

Ingredients:

• flat-leaf parsley, small bunch
• 4 cloves garlic
• cherry tomatoes, half a punnet
• cup dry white wine
• 400g dry spaghetti
• olive oil, a good drizzle
• 1-2 dry chillies
• 750g bag vongole
• sea salt & fresh black pepper to taste
• crusty bread

Method:

1. put pasta water on to boil, throw a crusty loaf into a warm oven, and roughly chop parsley leaves to set aside for final step
2. finely chop parsley stalks, peel, flatten and chop garlic, quarter the cherry tomatoes and have wine ready
3. lightly salt the pasta water, add spaghetti and cook according to packet instructions until “al dente”
4. about 7 minutes before pasta is done, drizzle olive oil into a hot pan and add garlic and parsley stalks, salt and pepper. stir for a minute or so then add crumbled chilli and cherry tomatoes
5. stir for a minute longer or until the garlic just begins to colour then add the rinsed vongole and white wine. quick stir then add the lid. vongole will start to open after 3 or 4 minutes
6. drain the spaghetti with 3 minutes left on the clock and add to vongole pan. keep shuffling the pan to coat the spaghetti and further encourage the late openers
7. add a final drizzle of olive oil and the chopped parsley leaves to your spaghetti vongole and enjoy with warm crusty bread (and the rest of that bottle of white)

Sourced from https://www.southernoceanexpress.com.au/recipes/spaghetti-vongole/