1 250g packet San Remo Gluten Free Spaghetti
300g fresh vongole (cockles), washed & drained
½ cup extra virgin olive oil
3 garlic cloves, chopped finely
½ bunch flat leaf parsley, (stalks too) chopped finely
Salt & pepper
Cook pasta as per packet directions, reserve ½ cup of cooking water.
Heat olive oil, garlic, parsley stalks in a large pan on medium heat and cook for 3 minutes, stirring occasionally and making sure not to burn garlic.
Next, add cockles to the pan, toss through and cook for 2 minutes.
Add ½ cup pasta water into pan and place the lid on. Steam cockles until they pop open.
Once open, remove the lid and reduce heat to soft simmer. Add drained pasta to pan.
Toss all together with the chopped parsley leaves and add salt & pepper to taste. Serve immediately.