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.