Spaghetti Alle Vongole With Sea Purslane

When I think of Italian food, I think of simple food with excellent quality ingredients and for me, Spaghetti Alle Vongole encompasses this- spaghetti with clams. 

Garlic

Chilli

Olive oil

Fresh Parsley

White Wine

Salt

Spaghetti

Of course I had to try this with sea purslane because it has that beautiful salty taste along with a crunchy texture that I thought would compliment this dish flawlessly.

I was right. 

Bring salted water to a rolling boil for your spaghetti and add it to the pan ensuring you stir it to prevent it sticking together.

Fry off your chilli and garlic in a separate pan (don't burn the garlic) in olive oil.

Then de-glaze the pan with a generous splash of white wine and throw your raw clams in along with the sea purslane. 

Put a lid on the pan and steam the clams open for 2-3 minutes.

Sprinkle with finely chopped fresh parsley.

Use a spider or similar utensil to pull the spaghetti out of the pan and put it straight into the clams. 

Ensure everything is mixed together and the pasta is coated.

Serve.