400 gmdried spaghettini60 mlextra-virgin olive oil1Spanish onion, thinly sliced lengthways2cloves of garlic, finely chopped300 gmvongole, soaked in cold water to remove sand, drained80 mldry white wine1/3 cupeach of coarsely chopped flat-leaf parsley leaves and oregano leavesChilli breadcrumbs80 gmday-old crustless sourdough bread, coarsely torn1clove of garlic, finely chopped2small red chillies, coarsely chopped80 ml(1/3 cup) olive oil2lemons, finely grated rind only
For chilli breadcrumbs, using a food processor process bread, garlic and chilli until coarse crumbs form and set aside. Heat olive oil in a large frying pan over medium heat, add crumb mixture to pan and cook, stirring occasionally, until golden and crisp (4-5 minutes), remove from heat and season to taste with sea salt and freshly ground black pepper. Stir through lemon rind and set aside.
Cook pasta in a large saucepan of boiling salted water until al dente (5-6 minutes), drain and keep warm.
Meanwhile, heat olive oil in a large frying pan over medium-high heat, add onion and garlic and cook until soft (4-5 minutes). Add vongole and cook for 1 to 2 minutes, add wine and season to taste. Cover and cook, shaking pan occasionally, until vongole open (1-2 minutes). Remove from heat, add drained pasta and herbs, season to taste, toss to combine and serve immediately with chilli breadcrumbs.