Spaghetti vongole

Clams - Part 2.

Classic Italian favourite.

Ingredients (serves 4):
1 pack spaghetti
3 tbsp extra virgin olive oil
5 garlic cloves, peeled and finely chopped
500g clams
1/2 cup white wine
A handful of Italian parsley, chopped
2 red chillies, sliced
1 tsp salt

Method:
1. Cook the spaghetti in lightly salted water until al dente. Drain and set aside.
2. In a deep pot, heat the oil over medium flame for 1 minute. Add the garlic and stir-fry for another minute.
3. Add the clams and wine, and cover the pot. Cook over medium flame for 5 minutes. Uncover and cook for another 2 minutes.
4. Add the spaghetti, parsley, chillies and salt to taste, and cook for 1 minute. Serve immediately.

Tips:
Make an appetiser from this by omitting the pasta and adding more clams. Serve with crusty bread.

Recipe source: Simply Her magazine (Nov 2008)