Recipe by Joel Bennetts
5 cloves of garlic finely chopped
1 birdseye chilli finely chopped (or more if you like chilli)
2 handfuls of chopped parsley
100ml white wine
In a large pot of salted water start cooking your pasta (cook for 8 minutes, you will finish cooking in the vongole).
In another large pan, heat some olive oil then add the garlic and chilli. Cook this for about 3 minutes on a high heat, then add the vongole, add 100ml white wine straight away then place a lid on top. This is to steam them.
Once all the vongole have opened, remove them from the pan but keep the liquid. Then start adding in your pasta to the vongole liquid & continue cooking until just before al dente. If you need more liquid use the pasta water!
Right at the end, add the vongole back to the pan to coat, add the parsley, check the seasoning and plate up.
Finish with lashings of good olive oil.