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Spaghetti vongole

Mike Robinson from Heaven's Kitchen At Large
Ed Baines combines clams, anchovies, white wine, tomatoes and chillies with pasta in this splendid main course

Spaghetti vongole

Method

1. Cook the spaghetti in a large pan of boiling salted water, according to the directions on the pack until just tender

2. Heat the oil in a large pan and cook the chillies, shallots, garlic, clams and anchovy fillets for 1 minute.

3. Add the tomatoes, wine and lemon juice and bring to the boil.

4. Add the well-drained spaghetti and chopped parsley and toss through until evenly coated.

5. Serve at once with chilled wine.

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Serves: 4

Prep: 20 min
Cook: 10 min

Ingredients
1 packet spaghetti
4 tbsp Olive oil
2 Chillies
2 large Shallots, finely chopped
1 garlic clove
500g clams
6 anchovy fillets
4 Tomatoes, chopped
250ml White wine
1 lemon, juice only
1 sprig Parsley, finely chopped