Vibe:

A simple summer show stopper to impress mates

Ingredients:

1 Lug of Olive Oil

Generous pinch of chili flakes

4 Garlic cloves finely chopped

3 French shallots diced

Splash of white wine

Sea salt

1 Bunch chopped parsley

2lbs live baby clams (vongole)

1 Packet of dried spaghetti

Sour dough bread crumbs

2 Slices of prosciutto finely chopped

Ramp Up Turmeric Vinegar

Simply:

In a pan add olive oil and prosciutto, cook prosciutto till crisp. Add bread crumbs, toss together and cook for another 1-2 minutes. Set aside.

Boil water, add a pinch of salt and cook pasta to directions on packet.

In a pan, add olive oil, garlic, chili, shallots, salt and cook on medium heat for about 2 minutes.

Add white wine and clams, toss pan till clams open. Approx 3-4 minutes.

Add in pasta to clams and toss together, then fold through parsley and generously splash with Ramp Up Turmeric Vinegar.

Add pasta to a platter, add a few more splashes of Ramp Up Turmeric Vinegar and top with bread crumbs. Done.

Serves – 2- 4

Perfect Tune:

Harvest Moon by Poolside