Spaghetti Vongole Pippies

1kg small Clams (Pippies) in shells (thawed or fresh)
1/2 cup water (for steaming clams)
3 tbsp Olive Oil (extra virgin)
(seems alot but it's the base of your sauce)
3 cloves Garlic (chopped finely)
1 tbsp fresh Parsley (chopped)
1 small red Chilli (chopped finely) or 1 tsp dried chilli flakes - optional
100ml White wine
2 serves Pasta Spaghetti (cooked al dente in salted water)

Try to time so as your pasta becomes al dente you can bring it all together in the Fry pan

You can reserve some pasta cooking water to add if the mix looks too dry

Deseed chilli to reduce heat - chilli really adds to the fragrance or use mild green chilli

Use less pasta if you want smaller serves

Prep:

Place clams/pippies in bowl covered in fresh water for at least 15min before cooking - more time if fresh and live to remove sand - change water at least once

Boil Salted water for your pasta to cook in

Chop Garlic, Chilli and Parsley and put aside

Pour 1/2 glass of white wine and put aside

Heat up a large fry pan with a 1/2 cup of water to steam clams

Cooking:

Put Pasta in boiling water

WHILE PASTA IS COOKING

Drain and Place clams in hot fry pan with the water and steam till opening

Remove opening clams and put aside

Reserve some cooking liquid only - careful not to get any of the sand and shell grit

Rinse or wipe out sand from fry pan and place pan back on Med heat

Heat Olive oil in fry pan

Fry Garlic, chilli till fragrant

Add Clams back in Fry pan with reserved clam liquid and stir through

Add White wine stir and bring back to heat - simmer for a minute

Add Parsley and stir

Drain and add cooked pasta in the clam mixture -
Turn OFF heat and mix through

Serve immediately

* Can serve with a slice of crusty bread to mop up the sauce

Serving Size: 2 serves