Spaghetti alle vongole Spaghetti with clams Ingredients (serves 4) • 1 kg clams, washed thoroughly to eliminate any traces of sand • 350 g spaghetti • basil leaves, ripped • 100 g cherry tomatoes, quartered • 2 garlic cloves, chopped finely • 2 dried red chilli peppers, crushed • 1/2 glass of dry white wine
Lightly sautè the garlic and chillies in olive oil then add the clams and wine and cover with a lid. When the clams have opened up, add the 'al dente' spaghetti cooked in abundant salted water, the cherry tomatoes and the basil and toss. Serve immediately.
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