Spaghettini Martelli alle Vongole

Preparation

1. Cook the spaghetti for 7 minutes.
2. Meanwhile, heat the olive oil in a pan, add the garlic and peperoncino and cook without browning.
3. Add the white wine, the vongole and cover. Cook until the vongole are open (about 3 minutes).
4. Take away the shells, but leave a few for garnish.
5. Add the cooked pasta and continue cooking in the vongole liquid until almost evaporated.
6. Add the fresh parsley and serve immediately.