A simple and easy-to-prepare dish. Spaghetti with clams or Spaghetti alle Vongole is a typical Neapolitan dish based on pasta and clams. Of course, like many other dishes of the Neapolitan culinary tradition, there are several versions of the same: red and white. Our recipe has a cherry tomato (so this is the red version). Other pasta types such as Linguine or Vermicelli would be acceptable for spaghetti with clams and cherry tomatoes.

Ingredients For four people:

350gr of Spaghetti

2 pounds Vongole (About 1 kg)

Two cloves garlic

10 Cherry tomatoes

Spicy red chili pepper

Parsley

Olive oil

40ml of white wine

Directions:

• First, clean the clams from the sand under running water.

• Then cut the cherry tomatoes in half.

• Put the olive oil, garlic cloves, cherry tomatoes, and spicy red chili pepper in a large frying pan or wok and fry all for about 10 min.

• Add the clams and cover with a lid.

• Add the wine and let it evaporate. Stir occasionally.

• The clams are ready when all of them open. But, beware, closed ones are not eatable.

• Meanwhile, cook the spaghetti al dente in salted water.

• As soon as they are ready, drain them from the water and add them to the clams. Mix all well.

• Serve them warm with a nice pinch of chopped parsley.

Enjoy your spaghetti with clams and cherry tomatoes accompanied by a cold Italian white wine glass.

Buon appetito