Spaghetti Vongole

• 1 12 lbs spaghetti
• 4 tablespoons olive oil
• 2 chilies, finely chopped
• 2 large shallots, finely chopped
• 1 garlic clove
• 1 12 lbs clams
• 6 anchovy fillets
• 4 tomatoes, chopped
• 1 cup white wine
• 1 lemon, juice of
• 1 sprig fresh parsley, finely chopped

1. Cook the spaghetti in a large pan of boiling salted water, according to the directions on the pack until just tender
2. Heat the oil in a large pan and cook the chilies, shallots, garlic, clams and anchovy fillets for 1 minute.
3. Add the tomatoes, wine and lemon juice and bring to the boil.
4. Add the well-drained spaghetti and chopped parsley and toss through until evenly coated.
5. Serve at once with chilled wine.

olive oil, chilies, shallots, garlic, clams, anchovy, tomatoes, white wine, lemon, parsley

Taken from www.food.com/recipe/spaghetti-vongole-240657 (may not work)