Spaghetti Vongole

(Serves 4)

Ingredients

• 1kg live shellfish: clams (vongole), cockles, mussels or pipi
• ½ C extra virgin olive oil
• 4 garlic cloves, finely chopped
• 4 shallots, finely chopped
• ½ tsp chilli flakes
• ¼ C dry white wine
• 400 gms dried spaghetti
• small bunch flat-leaf Italian parsley, chopped
• sea salt and freshly ground pepper

Method

Clean the shellfish by rinsing in water.

Heat the oil in a large saucepan with a tight fitting lid. Add the garlic, shallots, chilli flakes and wine and bring to the boil.

Add the shellfish and cover. Steam over a high heat for three to four minutes, shaking the pan, until the shells open.

Meanwhile, cook the spaghetti in plenty of boiling salted water until al dente (about eight minutes), then drain.

Add the spaghetti and parsley to the saucepan and toss through. Season with salt and pepper and serve in deep pasta bowls.