This quick and simple dish relies heavily on the quality of the
olive oil to produce good results.
220 gmspaghetti100 mlextra-virgin olive oil3fresh long red chillies, seeded and finely chopped1dried small red chilli, finely ground, optional2cloves of garlic, finely chopped55 gmvongole (clams), soaked in cold water125 mldry white wine1 tbspfinely chopped flat-leaf parsley
Cook spaghetti in boiling salted water until al dente, then drain.
Meanwhile, heat half of the olive oil in a large, heavy-based frying pan over medium heat, add chillies and garlic and cook for 1-2 minutes or until garlic is soft but not coloured. Add vongole and wine then cover and cook over high heat for 3-4 minutes or until vongole just open. Discard any unopened shells then add the parsley and drained pasta and toss to combine well. Add remaining olive oil and season to taste with sea salt and freshly ground black pepper, combine, then divide among shallow bowls and serve immediately.