Marcaroni Vongole

I chanced upon fresh clams at the supermarket today and decided to make spaghetti vongole (only, there was no time to make fresh spaghetti so I used dried marcaroni tubes). This is one of my favourite dishes, I do so love the sweet sea-taste of the clams and slurping down the briny juice infused with garlic and white wine.

Recipe from Neil Perry's The Food I Love
-Fresh clams (if you see them moving, they're fresh. Or you can poke them and watch their shells close)
-1 garlic bulb, minced finely or leave it in cloves if you're not a big fan of minced garlic- 50 ml of dry white wine

- 50 ml of extra-virgin olive oil

- italian flat leaf parsley, finely chopped

- dried chilli flakes (pepperoncino)

- sea salt and pepper to taste

Cook the spaghetti until al dente. Drain and set aside. Heat up the extra-virgin olive oil (in a saucepan or a wok, like I do) and sweat the garlic until slightly golden. Add the white wine, pepperoncino, italian parsley and bring to a boil. Add in the clams and cook covered, for about 4 minutes until the shells are open. Half-open clams are fine to eat but throw away those that remain tightly shut as they are dead. Stir through the spaghetti.