Spaghetti Alle Vongole In Bianco - Ainsley Harriott
Spaghetti Alle Vongole In Bianco This recipe originates from Naples where it is still traditionally eaten on Christmas Eve.
Ingredients
- 350g (12oz) spaghetti
- 1.75kg (4lb) small clams
- 2 garlic cloves, peeled and finely chopped
- a good pinch of dried chilli flakes
- 1 tablespoon chopped fresh flat leaf parsley
- salt
- 150ml (1/4 pint) extra-virgin olive oil
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