For ➋100 g spaghetti
400 g cooked vongole meat (small clams)
4 tbs olive oil
1 chopped garlic clove
5 stalks of dried chilies
2 ts coarse black pepper
fresh coriander leaves
1 small glass of white wine*
Bring water to the boil. Drop in the spaghetti. Cook al dente.
In a small pan heat the olive oil. Stir in the garlic, chilies and pepper. Do not brown the garlic. Mix in the vongole with some of the cooking juice.Add a small glass of white wine*.
Mix the spaghetti and vongole. Shred the coriander leaves for decoration.
*Use half a glass of white vermouth instead.
**Use half quantities for a starter.
Another recipe for spaghetti alle vongole in bianco. Try the similar Spanish version.
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