Spaghetti Vongole - Meat Smoke Fire

Ingredients

• 1kg small clams, scrubbed clean
• ½ a bunch fresh flat-leaf parsley (15g)
• 4 cloves garlic
• 10 cherry tomatoes, halved
• 250 ml white wine, I like to use Sauvignon Blanc and avoid anything oaky.
• 400 g dried spaghetti
• Olive oil
• 1 tsp dried chilli flakes
• Maldon salt and crushed black pepper