Ingredients
- Extra virgin olive oil
- 1 clove of garlic
- ½ Serrano chilli pepper, diced
- Parsley leaves chopped leaving the stalks whole
- 16 Cherry tomatoes, halved
- 1kg Vongole
- 400g Spaghetti
Method
- Place the spaghetti into a pot of salted boiling water.
- In the meantime add the olive oil, garlic, chilli and the parsley stalks to a cold pan and place on medium-high heat.
- Add the vongole to the pan and cover with a glass lid immediately. Shake the pan frequently while cooking the vongole. The vongole are done when the shells open.
- Take the vongole off the heat.
- Drain the liquid from the pan through a siv into a bowl.
- Take the vongole out of the shells and place into the bowl with the liquid.
- In the pan, add more olive oil, garlic and the cherry tomatoes and place on medium-high heat.
- Add some of the liquid from the vongole and some pasta water.
- When the pasta has reached ⅔ of the recommended cooking time, transfer it into the pan to finish cooking.
- Add the vongole and the rest of the liquid at the very end and serve immediately.