- 1 Kilogram small clams, scrubbed clean
- 1 small bunch flat-leaf parsley
- 4 cloves garlic, minced
- 10 cherry tomatoes, quartered
- 250 Milliliters white wine
- 400 Grams dried spaghetti
- Sea salt
- Freshly ground black pepper
- Extra-virgin olive oil
- 1 dried chile
Put a large pan of water over a high heat, and bring to a boil.
Sort through the cleaned clams. If there are any that aren’t tightly closed tap them, and if they don’t the close, throw them away.
Finely slice the parsley stalks and set them aside. Roughly chop the parsley leaves.
Add the pasta to the boiling water with a pinch of salt and cook according to packet instructions, until al dente.
Put a separate pan over a high heat.
When the pasta has 5 minutes of cooking time left, put 2 tablespoons of olive oil into the hot pan, and add the garlic, parsley stalks, salt, and pepper. Crumble in the dried chile and add the chopped tomatoes. Stir constantly. When the garlic starts to turn golden, add the clams and the white wine. Shake the pan, and put a lid on it. After 3-4 minutes, the clams will start to open up. Keep shaking the pan until they have all opened. Take the pan off the heat, and throw away any clams which are still closed.
Drain the cooked pasta, and add to the pan of clams. Add the parsley leaves and an extra drizzle of extra-virgin olive oil. Toss for 1 minute.