spaghetti vongole recipe from heartbake

In frankie feel-good volume three, we gave you the 'better than sex tiramisu' recipe from Heartbake by Charlotte Ree. Today, we have another extract, exclusive for our frankie fellows! It's a delicious spaghetti vongole recipe that you can whip up in a pinch (and then have tiramisu for dessert, of course). This is an edited extract from Heartbake by Charlotte Ree. Published by Allen and Unwin, available in stores RRP $39.99. Check out this book and other frankie favourite's here.

SPAGHETTI VONGOLE 
This recipe is ridiculously easy to make, and even more wonderful to devour. It should serve four, but often I find it is the perfect amount for a pair of hungry lovers.

INGREDIENTS
Extra virgin olive oil
250 g punnet of cherry tomatoes
Sea salt flakes, for seasoning
4 garlic cloves, crushed
400 g dried spaghetti
150 ml dry white wine
1 kg fresh vongole (or pipis), from the refrigerator of your fishmonger
½ bunch of flat-leaf parsley, chopped

METHOD
To begin, pour a glug of extra virgin olive oil, empty the punnet of tomatoes and sprinkle a generous pinch of sea salt flakes into a large heavy-based cast-iron pot.

Let the tomatoes cook low and slow for 40 or so minutes until they blister and start to fall apart, beginning to make a sauce when stirred. Stir through the garlic. Taste, and season with additional salt if required (I find it is always required).

Cook the spaghetti in a saucepan of boiling salted water, according to the packet instructions, until al dente. Reserve ½ cup of pasta water when draining.

Add the white wine (usually I add whatever I am drinking) and the vongole to the tomato sauce, cover with a lid and cook on high heat until the vongole open, about 3 minutes. Discard any unopened shells. Add the pasta, reserved pasta water and parsley, and toss to combine.

Serve immediately, pouring a drizzle of olive oil over each bowl—and make sure you have an extra bowl on your table to place those empty shells in.