86. Spaghetti vongole


1 packet spaghetti
4 tbsp Olive oil
2 Chillies
2 large Shallots, finely chopped
1 garlic clove
500g clams
6 anchovy fillets
4 Tomatoes, chopped
250ml White wine
1 lemon, juice only
1 sprig Parsley, finely chopped


1. Cook the spaghetti in a large pan of boiling salted water, according to the directions on the pack until just tender

2. Heat the oil in a large pan and cook the chillies, shallots, garlic, clams and anchovy fillets for 1 minute.

3. Add the tomatoes, wine and lemon juice and bring to the boil.

4. Add the well-drained spaghetti and chopped parsley and toss through until evenly coated.

5. Serve at once with chilled wine.