Spaghetti alle vongole

Cut the tomatoes in half and remove the seeds and water. Grate them and throw away the skin. Set aside the grated pulp. Chop the garlic. Chop the chili pepper, if you decide to include it. Clean and chop the fresh parsley

Add the wine to a covered pot over a high heat. When it starts to boil, immediately add the clams and cover the pot again so the clams open up.

Once they are open, drain the clams over a bowl to save the stock. (Strain the stock with gauze to remove any sand if necessary).

In a cold pan add a little olive oil, the garlic (and chilli pepper, if included) and turn the heat to medium.

When the garlic starts to cook and to go golden, add the tomato and clam stock while stirring. Add salt. Cook over a low heat, uncovered and stirring occasionally until there is no liquid at the bottom of the pan. Turn off the heat and set aside.

Once the sauce is ready, fill a pot with abundant water and a pinch of salt and when it starts to boil add the spaghetti. Stir every couple of minutes so that they do not stick. Cook for about 9 minutes or until al dente.

Strain the spaghetti and add them to the pan with the sauce, heat up over a medium heat while mixing everything.

Serve immediately on plates and dress by sprinkling chopped parsley on top.