Pasta alla Vongole for two

This dish feels like luxury, but it is actually fairly inexpensive. Pasta alla Vongole origins from Venice but is now a common pasta dish that you can get all over Italy. I got my latest Italian one at a cheap looking like you could only get chips beach bar in Sperlonga and it was super tasty but super simple.

This recipe is for two clam happy people:

200g dried spaghetti
400g fresh scrubbed mussels
1/4 fresh chilli finely chopped
1 handful of flat leafed parsley finely chopped
2 fat garlic cloves finely chopped
150 ml white wine
3-4 tbsp olive oil
salt and pepper

This is a quick everything needs to be ready at the same time dish. So get all your ingredients ready and chopped. Boil a large pot of water with a topped tbsp of salt, when the water is boiling add the spaghetti and cook according to the pack. When there's 5 min left of the pasta's cooking time add 2-3 tbsp of olive oil to a hot pan, add the chopped garlic and chilli to the pan and stir constantly until the garlic starts to colour, add the white wine and clams and give it a good shake and put the lid on. After 3-4 min the clams will start to open, keep shuffling the pan until all of them has opened. Now your spaghetti should be done, add the pasta to the pan and mix in the chopped parsley and about a tbsp pf good olive oil. Serve straight away!

Remember to discard unopened clams...