Rev. Peanut's Spaghetti Alle Vongole

Jaysus! It's been a while, lads! Sure what harm - a break's as good as a rest to a blind horse. Anyhoo, tonight's munchables will be spaghetti alle vongole, or spag 'n' clam. The reason for this is that I have both of the main ingredients in me possession and can't go out to get anything else on account of Monica continuing to perfect her new found hobby of crashing the bleedin' car. So...

Necessary Items :

Spaghetti - About 150g per person. But since it's just for me, 200g.

Fresh Clams - Some. As many as you like really. I'm having about 20. Maybe 30.

A clove of garlic.

Some beautiful olive oil.

Some flat leaf parsley. I'm also using a bit of basil on account of my rebellious nature.

And a few fresh cherry tomatoes, if the rats haven't eaten them off've the feckin' plant. Thieving bastards.

You could add a splash of the auld vino bianco if you were so inclined. Wouldn't go amiss.

How to do it:

Rinse the clams and allow to drain.

Boil a saucepan of water.

In a different pan, sautee the garlic in the beautiful olive oil.

After a couple of minutes chuck in the tomatoes, which you will have previously chopped as you are a bit psychic.

Cook for a couple more minutes.

Hoor in the clams, shells and all and cook for about another 3 or 4 minutes or until all the shells have opened.

If any shells don't open then don't eat them clams. Give them to a close friend whom you don't like.

Remove from the heat and put to one side. Or the other.

Add the spag to the pan of boiling water and cook for a bit less than the packet suggests.

Once not quite cooked, drain the spag and add to the clammy mixture and toss it about a bit for a few minutes.

Pour it flamboyantly onto a plate and sprinkle it with the parsleybasil.

Eat it with a ferocious appetite and give thanks to the Reverend Peanut...