Spaghetti alla Vongole with cherry tomatoes

Total Time: 15 minutes

Difficulty Level: Easy

Ingredients:

7 cloves of garlic finely minced (can be sliced if preferred)

1 thai chili sliced (or chili flakes)

½ pack of Liviva Keto Spaghetti 

Salt to taste

Fine minced parsley to garnish

Generous amount of good quality extra virgin olive oil

1 pound clams 

1 cup quartered cherry tomatoes (optional) 

½ cup of white wine 

Handful of cherry tomatoes (quartered)

Directions:

1. Bring a pot of salted water to a boil (amount should be able to cover the pasta). Once boiling add spaghetti and cook for 3 minutes (just two minutes shy of being cooked). When cooked to nearly al dente (3 minutes) remove pasta from water and reserve the pasta cooking water.
2. Saute garlic and chili in a generous amount of good quality extra virgin olive oil until near golden brown, then deglaze with white wine and add clams, cover and let steam until clams open up. Remove clams from the pot and remove about 75% of the shells (keep a few shells on the clams for presentation.
3. Add pasta to the cooking liquid along with slowly adding pasta water for the remaining 2 minutes until pasta is fully cooked (or until desired doneness), then add in clams and toss for another minute and season with salt to taste
4. Garnish with chopped parsley and a drizzle of olive oil, then serve!