For 2 pers we need 500 gr vongole, 150 gr fresh pasta, parsley, a red chilipepper, 2 cloves of garlic and 120 ml white wine.
Wash the vongole. Finely cut the stems of the parsley and the garlic. Remove the seeds of the pepper and cut into matchsticks. Sweat garlic, parsley stems and pepper for 5 mins in some olive oil.
Boil the pasta till al dente.
Add the vongole to the garlic mix and add the white wine. Cover and boil for 4 mins.
Cut the parsley leaves.
Add the drained pasta and parsley leaves to the shells, stir and serve (with a glug of good quality olive oil).