Finely chop <quantity>½<unit>bunch</unit></quantity> of parsley

Deseed and small dice <quantity>¼</quantity> of red chili

Remove the clams from <quantity>2<unit>cups</unit></quantity> of fresh clams pre-cooked in-shell. Reserve the shells

Cook <quantity>100<unit>g</unit></quantity> of spaghetti in salted boiling water following the package instructions

Add <quantity>2<unit>tbsp</unit></quantity> of salted butter, <quantity>1<unit>tbsp</unit></quantity> of diced onion, and the diced red chili to a skillet over medium heat. Stir to melt the butter

Cook until the butter is brown and add the clams and shells. Sautée to combine

Add <quantity>2<unit>tbsp</unit></quantity> of salted butter and <quantity>¼<unit>cup</unit></quantity> of white wine. Sautée to combine

Add the cooked spaghetti and sautée to combine

Add <quantity>1<unit>tbsp</unit></quantity> of butter and chopped parsley to taste. Sautée to combine

Plate the pasta and garnish with chopped parsley. The spaghetti alle vongole is ready

Enjoy!