San Remo Spaghetti Con Vongole

1 pack of San Remo Spaghetti
Olive oil
6 cloves of garlic
4 red chillis
1kg vongole
½ cup white wine (we recommend: Seppeltsfield Eden Valley Riesling)
100g butter
Black pepper
Fresh parsley

Cook the San Remo spaghetti as per packet instructions. Drain, and set aside.

Over a medium heat, add two tablespoons of olive oil to a pan. Crush the garlic cloves with the back of a knife, adding them to the oil with the whole chillis. When fragrant, add the vongole and the white wine (we’ve used a light and citrusy Seppeltsfield Eden Valley Riesling).

Leave the vongole to steam in the pan with the lid on until the vongole shells have opened – about 3 to 6 minutes.

Add the spaghetti to the pan with butter and stir through until melted. Finish with fresh parsley and cracked black pepper to taste.

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