As you can easily imagine,  from my poor level of English, I am not English mother tongue!  We moved to London some months ago.
In Italy, I used to prepare this dish with fresh clams, but as here they are not always easy to find,  in this case I used a jar of clams, and I must admit that the result is quite good!



2 people - 20 minutus

1 clove garlic
salt, pepper, crushed chillies and fresh parsley
e.v. olive oil
160 g. spaghetti
1 jar of clams in brine
12 cherries tomatoes
1\4 cup of white wine






Heat the extra vergine olive oil in a large soucepan with a pinch of crushed garlic, chilly and some parsley. Soutè for few minutes and than add the clams with white wine until it vanishes.
After that, add the cutted cherry tomatoes.


Meanwhile, cook the spaghetti in a pot full of boiling salted water.
Drain the spaghetti and add them in the soucepan.  Soutè on a big flame with a ladle of cooking water if needed.
Sprinkle with fresh parsley and it's ready to eat.
Bon apetit!



 Wine: this dish is great with a  fresh Chardonnay.

500 gr. potatoes
rosemary
2 clove garlic
pepper, salt, olive oil
1 cup of vegetable stock