Spaghetti Vongole

Cook pasta al dente (I like to cut it in half before cooking as it makes it easier to stir through the clams).

About 5 minutes before your pasta is ready, get ready to start cooking.

In a large pan put some olive oil, tablespoon butter, garlic, and chilli flakes. Heat up the pan and cook for about 1 or 2 minutes just until the garlic starts to color.

Crumble in stock cube, stir through then add the cherry tomatoes and season with salt/pepper. Stir through for about a minute, then tip in the clams and pour in the wine. Cover with a lid, give the pan a good shake and cook the clams for about 3 or 4 minutes on medium high heat. The clams will start to open, so keep shuffling the pan, shaking it around from time to time until all have opened. Remove from heat and remove any unopened clams.

Put the pan back on very low heat till you add the pasta.

By now your pasta should be ready. Drain and add to the pan with clams. Keep the pan on low heat until you mix everything together so the pasta will absorb all the juices from the clams.

Add the chopped parsley, stir through and when everything is mixed together stir in a tablespoon of olive oil.

Enjoy!