Spaghetti alle Vongole

Ingredients

500g pippies
Spaghetti
5 garlic cloves finely choppped
1 red chilli
10 cherry tomatoes
Small bunch of chopped parsley
1/2 cup white wine (Pinot Grigio)
5 tablespoons olive oil
Lemon zest

Method

Boil pasta in pot of salted water (follow instructions on package).

Heat olive oil in large frypan on medium heat. Add garlic and chilli and cook for 1 minute.

Add pippies, white wine and tomatoes and cook on high heat until pippies open.

Add parsley, lemon zest and drained cooked spaghetti, mix through to combine, then serve. Add extra splash of olive oil and also add fresh parsley to garnish.