Spaghetti alle Vongole

I must have eaten this everyday when I was in Tuscany. Simple but tasty dish. Found some vongole at Markthalle in Stuttgart yesterday and just had to make the dish. Turned out really great.















400g of Vongole (Venus Clams)
2 huge cloves of fresh Garlic
8 Cocktail Tomatoes (cut into half)
Chilli (optional)
Olive Oil
White Wine
Salt and Pepper to taste
Parsley

Lemon juice
Freshly grated Parmesan

Spaghetti for 2

Heat up a generous amount of olive oil in a frying pan. Brown the finely-sliced garlic. Add in the cocktail tomatoes and the chilli. Stir a little and then add in the washed and drained fresh vongole. Pour in some of the wine and then cover the pan. When the clams are all opened up (do not overcook), remove the cover, add salt and pepper to taste, add in the chopped parsley, squeeze in the lemon juice, serve hot over a bed of spaghetti and do not forget the parmesan cheese (but not too much or it'll kill the subtle taste of the vongole).