Pasta alle vongole

Ingredients

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• 250 g spaghetti
• ½ kg fresh Galician clams
• 2 large garlic cloves (24 g)
• 90 ml white wine
• 90 ml extra virgin olive oil
• A small bunch of fresh parsley
• Peperoncino (or 1 dried cayenne chilli)
• Salt and pepper

Method

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1. 1Brown the garlic. Heat the oil in a large frying pan and gently brown the finely chopped garlic with a pinch of peperoncino over medium heat, taking care not to burn it.
2. 2Put the pasta on to cook. Meanwhile, bring the water to a boil with a small handful of salt and add the pasta.
3. 3Open the clams. Add the wine to the pan and, after a minute, turn up the heat and add the clams. Cover, add a little parsley and transfer the clams to a plate as they open.
4. 4Finish in the pan. When the pasta has 3 minutes left to cook, transfer it to the pan with the parsley, a small ladleful of cooking water and the pepper. Return the clams to the pan and toss for a couple of minutes, until the pasta is al dente.