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This recipe was uploaded by MsMarmitelover
Finely chop your shallots and cook them in olive oil
Add plenty of crushed garlic (I mean plenty)
Roughly chop your flat leaf parsley, not too fine, you want to see the shape of the leaf, add.
Add a couple of glasses of white wine.
In another pot, boil and salt your water, adding your pasta(approximately 150g per person), cook it for 7 or 8 minutes.
Be really careful not to go over this amount of time.
Immediately remove from the heat and pour it into a colander.
Add some olive oil to your pasta so it doesn't stick. Set aside.
Cut out half metre squares of greaseproof paper, enough for each person.
Then add your vongole to your garlic/shallot/parsley mix.
The shells should start to open very quickly. If any remain shut discard.
Stir so that the shells have some of the lovely oily garlicky mix in them.
Lay a handful of your partly cooked pasta in the middle of your square of greaseproof paper. Dump a scoop of the vongole sauce on top.
Bring the ends of the paper together, twist together.
Put all your bundles of spaghetti in a bag on a baking tray and bake for 5 minutes.
Serve one on each plate....spectacular and delicious!