Spaghetti Vongole

I am not a huge fan of fish however this one with fresh shellfish was so good that I had to share it with you.  On my fathers recommendation, a trip to the farmers market is worth while.  Look out for the 'fisherman's wife' van, we have never been disappointed.

Ingredients

• 1 kg fresh vongole (managed to find fresh ones at the local farmers market)
• Garlic
• Cherry tomatoes, halved
• 500g spaghetti
• Salt & Pepper
• 1 tablespoon Olive oil
• 200ml white wine
• Crushed chillies (optional)
• Parsley

Method

1. Put a pan of water for the pasta, to boil.
2. If you are using fresh vongole, sort through them and if there are any which are not tightly closed try to tap them sharply and if they do not close throw them away.
3. Add the pasta to the boiling water.
4. Quickly put a non stick pan on high heat add the olive oil.  When heated through put in the garlic, tomatoes, chilli, salt and pepper.
5. As soon as the garlic starts to colour put in the vongole and the white wine and close the pan with the lid.  Cook for about 4 minutes untill all vongole are open.  If there are any that did not open just toss them away.
6. Drain the pasta and add to the pan of vongole.
7. Stir for a further minute and serve immediately with some chopped parsley and a drizzle of olive oil.

Enjoy! And as a friend of mine always says... 'fresh fish makes all the difference'  

Dedicated to you Jen!