Spaghetti alle Vongole

 Spaghetti pasta with clams and white wine

Ingredients :

• 700g fresh or frozen clams 
• Salt
• 150g dry spaghetti
• 3 tbs extra-virgin olive oil 
• 1/4 finely chopped sharlot 
• 2 finely chopped garlic
• 1 red finger chili pepper deseeded(optional)  
• finely chopped Small piece of red pepper 
• 1/4 finely chopped parsley  
• 1/4 cup of dry white wine
• 1/2 a spring onion for garnish

Recipe :

1. In a bowl of cold water, rinse clams very carefully removing any dirt on the shells.
2.  Add them in another bowl of cold water with salt and leave for 20 minutes.
3.  Rinse them once more then set aside. (If the shell is broken or the clam does not close when squeezed discard it)
4. In a large pot of boiling water, season 1 teaspoon of salt, add pasta and cook for 8 minutes, ( Until the pasta is firm)
5. In separate pan, add 3 tablespoon of olive oil, garlic, peppers, sharlots and chili. 
6. Sauté for 2 minutes over medium heat stirring until golden.  
7. Add your clams and half chopped parsley and toss to coat. 
8. Add white wine  (optional) then cover with lid. Cook for 4-5 minutes until clams open up. 
9. Use a spoon to transfer your cooked clams to a bowl and set aside.( if any clams are still closed, cook for  another 2 minutes until they open up.
10.  Discard any that remain closed. 
11. Add your cooked pasta with 1/4 of pasta water  to the sauce.
12.  Toss with parsley thatʼs left and 1 tablespoon of butter.  
13. Cook until preferred al dente and adjust seasoning with salt.  
14. Transfer to your serving bowl with the cooked clams and garnish the spring onion.
15.  Drizzle with olive oil and serve.