Spaghetti alle Vongole

Spaghetti alle Vongole

Ingredients:
1kg of clams
Spaghetti/Linguine
2 tbsp butter
Dried chilli flakes
2 cloves of garlic (sliced)
2 cups of white wine (preferred Bianco brand)
salt & black pepper
bunch of Italian parsley (chopped)

Method:
1. Wash and scrub clams in a large bowl of salted water to purge out the sand from the clams.
2. Boil a large pot of water and add 3-4 tsp of salt when water is bubbling. Cook until pasta is done and set aside.
3. In a large pan, melt butter and add in chilli flakes and garlic.
4. Once aromatic smells released, add in clams and white wine. Keep the heat high.
5. Cover pan for 2mins or until clams are opened.
    *Do not overcook the clams.
6. You can choose to remove the clams or just leave them inside while you add in the pasta.
7. Add in some pasta water and keep high heat and toss the pasta well.
8. Garnish with parsley.

Source : http://www.bearnakedfood.com/2014/08/08/spaghetti-alle-vongole-2/?fbclid=IwAR3a9YHZKe77yaKlrQ1fata-NzfhAP7ISqvbw7SR4dN4DUAbnByAPEjrSqc