Pasta Vongole Aglio e Olio
Vongole is the kind of pasta that makes you feel like you're eating at a little trattoria by the sea. The clams open in the pan with white wine and garlic, releasing their briny, beautiful juice into the sauce, which then coats the pasta in the most incredible way. It's simple, it's fast, and it's absolutely delicious. The key is using good clams and eating it the moment it's ready – this is not a pasta that waits. Pasta Vongole Aglio e Olio Serves 4 You'll need 400 g spaghetti or linguine 1 kg clams (vongole), soaked in salted water for 30 minutes, rinsed 80 ml extra-virgin olive oil 4 garlic cloves, finely sliced 1 long red chilli, finely sliced...