350 gr (3/4 packet) of Spaghettini or Linguine
2 Garlic cloves
1 red chilie (or half, according to what heat intensity you can handle)
Parsley (leaves and the tender bits of the stalks), about 1/3 cup
1 kg Vongole
Good quality extra Virgin Olive Oil, about 4 tablespoons
Good quality dry white wine**, about 1/3 cup
Chopped parsley to serve
1. Fill a large pot of salted water and bring to the boil.
2. Take your spaghetti or linguine, drop it the pot, stir through so that they don’t get stuck to the bottom and let it bubble away for 5 minutes, stirring occasionally.
3. While the pasta is boiling, put a large frying pan on the stove with a little extra-virgin olive oil. Heat it up and drop in garlic, chilly and parsley mix and let sizzle for about 15 seconds, then add a good splash of white wine and let the alcohol evaporate. Taste for salt and adjust accordingly, keeping in mind that vongole will add their sapid kick to the dish.
4. Drop your clams in, cover with a lid. They will take about 2 to 3 minutes to open up and release their beautiful juices. Once opened, lift them out with a slotted spoon and set aside.
5. Drop your 3/4 cooked pasta in the vongole and wine juice adding some of the pasta cooking water, enough so the spaghetti can finish to cook until al dente and the sauce creamy in texture.
Turn off the heat and add your cooked vongole, chopped up parsley leaves and extra chillie, if you like it.