This traditional Venetian pasta with vongole is very easy to make, but yet so good. The lovely, salty meat from the clams and the garlic, chili and white wine is a match made in heaven! Enjoy!
Recipe - steps
1 Cook the pasta in a large pan with salted water until it's al dente.
2 Heat a tablespoon of olive oil in a frying pan. As soon as the oil is hot, you add the garlic, parsley stalks and chili and fry until it's soften.
3 Add the clams and toss it a bit. Add the white wine and let it cook on medium heat. Toss the pan regularly and check if the clams are open.
4 Cut the parsley leaves and add them with the clams. Add 2 or 3 tablespoons of the pasta water with the clams.
5 When all the clams are open, you can add the pasta and toss it. Season with some pepper
