Spaghetti Alle Vongole

  • 300g Clams
  • 100g Spaghetti
  • Drizzle of Olive Oil
  • 50g Butter
  • 2 cloves of Garlic
  • Half glass of White Wine

Cook the pasta (9 mins rolling boil in salted water) and steam open the clams with a little of the white wine. In a frying pan, melt the butter and add the oil, wine and garlic, stir and simmer for a minute or so. Add the pasta to the pan and make sure it’s well coated before adding the clams and tossing through the pasta.

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