Spaghetti a vongole

This recipe is brought to you by the Taste team and Heinz.

• 340g Heinz Gluten Free Spaghetti
• 60ml (1/4 cup) olive oil
• 2 long red chillies, seeded, finely chopped
• 5 garlic cloves, thinly sliced
• 400g roma tomatoes, seeded, finely diced
• 125ml (1/2 cup) dry white wine
• 1kg vongole (clams), soaked in cold water
• 1/2 cup firmly packed flat-leaf parsley leaves, finely chopped
• Lemon wedges, to serve

1. Step 1

   Cook the pasta in a large saucepan of lightly salted boiling water according to packet instructions, or until al dente. Drain well.

2. Step 2

   Meanwhile, heat 2 tablespoons of the olive oil in a large saucepan over a medium heat. Add the chilli and garlic, cook stirring, for 1-2 minutes, or until aromatic. Add diced tomato, cook for 30 seconds. Drain clams, add to pan with the wine. Increase heat to high, cover saucepan and cook for 4 minutes or until clams have opened. Discard any unopened clams

3. Step 3

   Add reserved pasta, parsley and remaining olive oil to clams, toss to combine. Season to taste with sea salt and freshly ground black pepper.

Tip: it is important to soak clams in cold water to remove any sand and grit.

For recipes classified gluten free, please always check your ingredients to ensure they do not contain gluten.