Name: Orecchiette Vongole
Prep time: 20
Cook time: 10

Ingredients

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Steps

Bring a saucepan of salted boiling water to the boil and cook pasta until al dente. Drain, rinse well and cover to set aside. Have another pot of salted boiling water ready to plunge pasta into before serving to reheat if required.
Heat a frying pan over a high heat, add speck and sauté until crisp. Add cherry tomatoes and garlic and cook for a two minutes.
Add the purged vongole and stock, cook with a lid on for two minutes or until vongole has opened. Any unopened vongole should be discarded.
Plunge pasta in rolling boiling water, drain well and add to speck and vongole sauce along with chopped parsley and butter. Toss well and serve immediately.