For 2p fry a few chopped garlic cloves, 1 chopped spicy little pepper in some olive oil. After a few mins add 200 ml of white wine and allow to simmer. The real recipe is very limited in the amount of tomatoes, but nobody tells me that I cannot make my own version ;-), thus add 500 grams of lovely cherry tomatoes (halved) at the same time than the vongole (750 grams for 2 is a really good portion). Boil the pasta. When the vongole open, the dish is ready. Mix the vongole and the pasta and a lot of chopped fresh parsley. MMM
