Spaghetti alle vongole

Ingredients

• 1 kg vongole
• 2 cloves of garlic
• 2 beef tomatoes
• 1 red Spanish chili
• Small bunch of fresh parsley
• 1 glass of white wine
• 500 g spaghetti
• 50 g butter
• 50 ml extra virgin olive oil

Instructions

1. 1

   Rinse the vongole under cold water and brush them well. As with mussels, discard any shells that remain open. Put a large pot of water on with a pinch of salt and cook the spaghetti al dente.Remove the seeds from the chili and finely chop the chili and garlic. Remove the seeds from the tomato and dice it into small cubes. Finely chop the parsley.Warm the butter and olive oil together in a pan and gently sweat the chili and garlic, making sure they don't colour. Now add the vongole and a glass of white wine. The shells are ready as soon as they open; discard any that remain closed.Now add the tomato, parsley and some salt and pepper. Add the drained spaghetti, toss well and serve hot. Buon appetito!