Soak 400 g vongole in salty water (chilled and washed vongole are more convenient and ready to use after a quick rinse of the shells)
300- 500 g
Butter (150 g)
Garlic finely chopped (2 cloves)
Onion (1)
Sea Salt and Black Pepper
White wine (1 cup)
Freshly diced tomatoes (2)
Freshly chopped pasley (1 sprig)
Light cooking cream (1 cup)
Bring water with salt & olive oil to the boil. Cook pasta till al dante for 5 mins or less. Let it rest in lukewarm water.
Fry garlic and onion in butter in a heavy large pan. Turn the heat up before the garlic and onion is soft and translucent but before turning golden brown.
Put in the vongole quickly and cover with a very tight lid. Toss and shake the vongle 4 times around to ensure even cooking. After 2 minutes, open the lid. If the shellfish is fresh, they should open nicely (more than 1/2 opened) but not tough.
Pour wine and cooking cream over and bring to a quick boil.
Put in the drained pasta and mix well.
Add salt, pepper, tomato and parsley before serving.
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