Spaghetti alle vongole

• servings: 4
• active time: 15 mins
• total time: 25 minutes

Ingredients

1kg clams

400g spaghetti or linguine

2 tbsp olive oil, plus extra for drizzling

3 garlic cloves, chopped

2 red chillies, finely chopped

140g cherry tomatoes, cut in half

100ml dry white wine

large bunch flat-leaf parsley, chopped

crusty bread, to serve

Directions

1 Put a large pan of cold salted water on to boil. Get rid of clams with broken shells. Tap any open clams on the work surface — if they don't close, throw them away. Wash the remaining clams in 2 changes of cold water,

2 Cook the pasta in the boiling water following pack instructions.

Meanwhile, heat the oil in a saucepan and fry the garlic, chilli and tomatoes for 3-4 mins. Add the clams, pour in the wine and quickly put on the lid. Cook for 3-4 mins, shaking the pan occasionally until most of the clams have opened. Discard any that don't open. Drain the spaghetti and

mix with the clams and parsley. Drizzle with olive oil and serve with crusty bread to soak up the juices

Notes

Choose your wine

Chardonnay Pays d'Oc (£4.99, Aldi) tastes of spicy apple, and really complements the flavour of the seafood