Pasta alle Vongole

Ingredients
500g Pasta
500g Clams (with shell on)
2 cloves of Garlic
200g Extra Virgin Olive Oil
Chili (Flakes or Fresh)
200ml White Wine
Half a bunch of Italian Parsley, chopped

Recipe

1. Add pasta to salted boiling water and cook according to the time indicated on the packaging, strain. (Gianni’s Tip: Al Dente is only for dried pasta)
2. Chop the garlic garlic and lightly sauté with chili flakes in a pan
3. Add clams and white wine, simmer for 4 minutes
4. Remove some clam shells for garnish
5. Remove pasta from heat and strain
6. Add pasta to the cooked clams
7. Allow the sauces to be absorbed by the pasta
8. Sprinkle some parsley and black pepper to taste
9. Serve