Cook spaghettini according to packet directions and set aside, keeping warm. Melt butter in a pan and sauté eschallots, chilli and garlic. Add white wine and Vongole and cover for one to two minutes, or until Vongole shells have opened. Add spaghettini and parsley to the pan and toss through. Season to taste.
250g spaghettini
400g vongole
80g butter, cubed
8 eschallots, finely chopped
2 tsp garlic, finely chopped
2 tsp de-seeded chilli, finely chopped
2 cups white wine
2 tbs parsley, chopped
sea salt and cracked pepper