Spaghetti Vongole

Cooking time: 30 mins

Serves: 4

Ingredients

- 500g Spaghetti (fresh)

- 2x Shallots (finely chopped)

- 2 clove Garlic (chopped)

- 50ml Olive oil, extra virgin

- 500g Clams, Palourde in shells

- 100ml White wine (dry)

- 20g Parsley (roughly chopped)

- 1 lemon

- Salt & Pepper to taste

Method

- In a large saucepan of boiling, salted water, cook your spaghetti following the cooking instructions on the packet, and set aside.

- In a large saucepan (with a lid), over medium heat, cook the shallots and garlic in the olive oil, for three minutes with no colour until soft.

- Add the clams & white wine, cover with a lid and cook on full heat for 2-3 mins until the shells just open.

- Add a good squeeze of lemon juice, parsley, the cooked spaghetti and mix well. Taste and adjust the seasoning if necessary.

- Serve in a large bowl direct to the table with fresh bread and a glass of white wine (if you like).. enjoy!