Try this simple and delicious recipe provided by Chef Leonardo Fazioli at the Mediteraneo restaurant in Hà Nội.

Spaghetti alle vongole

Serves: 1

Ingredients:

- 90g spaghetti

- Clams 200gr

- 1 garlic clove

- 1 glass of white wine

- A bunch of parsley

- Olive oil

- Salt & pepper to taste

Chef Leonardo Fazioli

Method:

- Bring a pot of water to the boil, add a pinch of salt then add spaghetti to cook, following the time indication on the packaging.

Making the sauce:

- Add olive oil in a pan on medium high heat, add the crushed garlic, add the clams, mix well, then add the white wine, and cover the pan for two minutes, until the clams all open. Add salt and pepper.

- Add the cooked spaghetti to the pan, mix well, then pour out onto a plate, and add parsley on top.