![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPVFabI_2aGbcwymd1ZSVSsguobFStiSMDnLKVe7U79U4xHHmuBPJEVMsHfoVI3QBClAwnFDeOgg8DJ879XDrZuOkYEZiYPYwo_2X4sX3gMrI3RIxdjXQm7awH1BuauA_Cg3FSXh1kOr7M/s320/604649-960x720-spaghetti-vongole.jpg)
-1kg fresh and alive vongole (clams)-1/4 cup olive oil
-4 garlic cloves
-Onion, half chopped
-1 cup cherry tomatoes, cut in half
-1 cup white wine
-Italian parsley
-Crushed red pepper flakes
-Salt & Black pepper
In a big pan, fry the garlic and onions until golden brown. Add the cherry tomatoes and let cook for another 3 minutes. Add the vongole, wine, pepper flakes, parsley and the salt & pepper. Close the pan and let cook until all the vongole is open. When is all open, take the lid out of the pan and let cook a little more to evaporate a little bit the wine! Toss the pasta in and serve it!