• 1 pound fusilli lunghi
  • 3 tablespoons olive oil
  • 2 garlic clove, minced
  • 1 chili, minced
  • 1 cup vongole
  • 1/2 cup white wine
  • 1 lemon, juiced
  • 1/2 cup parsley, chopped
  • 2 tomatoes, diced
  • Salt and pepper

Passo a passo

  1. In a pot of salted boiling water cook fusilli lunghi as per instructions on packaging.
  2. In a separate pan on medium to medium-high heat, add olive oil, then garlic and chili, and cook until tender.
  3. Add diced tomatoes, then vongole, and coat in oil and garlic. Add white wine and cook till vongle open (3 - 4 minutes).
  4. Add fusilli lunghi and 1 tablespoon of pasta water to the pan and toss. Add lemon juice and parsley, then season with salt and pepper.
  5. Serve in a large bowl with wedges of lemon and sprinkle with parsley.