Vongole Bianco - Clam Pasta

• 240 grams Pasta
• 12 Manila Clams (degritted)
• 200 ml White wine
• 2 clove Garlic
• 1 Red chili peppers
• 1 Fresh parsley
• 30 ml Olive oil
• 1 dash Salt and pepper

1. Prepare the ingredients.
2. Bring the water to a boil and start cooking the pasta.
3. Add olive oil to a pan and heat the garlic.
4. Once it is fragrant, add the chili peppers.
5. Add the clams before the garlic turns too brown.
6. Let simmer for a little bit and then add the white wine.
7. Once the alcohol has cooked off, add pasta water.
8. Continue to steam until the clams open.
9. If you don't like spicy food, you can take the chilis out at this point.
10. Once the shells are open, season with salt and pepper.
11. Set the clams aside until the pasta is done cooking.
12. As soon as the pasta is done, quickly toss with the sauce.
13. Add finely chopped parsley, toss and transfer to a plate.
14. Top with clams and you're done!

pasta, manila, white wine, clove garlic, red chili peppers, parsley, olive oil, salt

Taken from cookpad.com/us/recipes/168994-vongole-bianco-clam-pasta (may not work)