Spaghetti vongole
SERVES 4
1kg live clams (vongole)
125ml (½ cup) extra virgin olive oil
4 garlic cloves, finely chopped
4 French shallots, finely chopped
½ teaspoon chilli flakes
60ml (¼ cup) dry white wine
400g dried spaghetti
35g (¼ bunch) flat-leaf parsley, chopped
1 Clean the clams by giving them a quick rinse in water.
Heat the extra virgin olive oil in a large saucepan that has a tight-fitting lid. Add the garlic, shallots, chilli flakes and white wine and bring to the boil. Add the clams and cover. Steam over high heat for 3–4 minutes, shaking the pan, until the
