This quick and simple dish relies heavily on the quality of the olive oil to produce good results.
Ingredients
Method
Main
1.Cook spaghetti in a large saucepan of boiling salted water until al dente, then drain.
2.Meanwhile, heat half of the olive oil in a large, heavy-based frying pan over medium heat. Add chillies and garlic and cook, stirring occasionally, until garlic is soft but not coloured (1-2 minutes). Add vongole and wine then cover and cook over high heat until vongole have just opened (4-5 minutes). Discard any unopened shells, add the parsley and drained pasta. Drizzle with remaining oil, season to taste and toss to combine. Place on a large serving platter, to serve.
