Cucina  Italiana
Spaghetti alle vongole -  serves 4

This always been my favourite Italian past dish.
The cooking method is quite easy with just a few ingredients


Ingredients

• 1.4 kg live vongole
• 6 tbsp extra vergin olive oil to start
• 5 tspn chopped garlic
• 6 tbsp chopped parsley
• 1/2 tspn chopped hot red chilly peppers
• 100, extra vergin olive oil to finish
• salt
• 450 gr spaghetti (al dente)
• 10 cherry tomatoes

HOW TO MAKE SPAGHETTI ALLE VONGOLE

1. Purge vongole in cold water for 4 hours in advance
2. Wash vangole 3 times
3. pour the olive extra vergine olive oil into a pan, when hot , add the vongole,garlic and cherry tomatoes, chilli and turn the heart to high. Stir once or twice. When approx halp the vongole are open, season the taste and add the white wine sinner briefly. Add 100 ml of extra vergin olive oiland parsley. Set Aside.
4. Drop the spaghetti into a pan of abundant boling salted water. According to the packet instructions until al dente . Then drain and loss immmediately with the vongole and serve immediately. By now your pasta should be just about perfect. Buon Appetito!!!

HOW TO COOK PASTA (video from you tube)

Wines to drink with pasta

http://www.deliciousmagazine.co.uk/articles/wines-to-go-with-pasta