Boil 5L of water in a large pot in preparation for your spaghetti vongole.

Turn the stove on to a medium/high heat and add a generous amount of extra virgin olive oil.

Once the oil has begun to warm, add the two cloves of garlic peeled but left whole.

The garlic will then start to fry and brown. Once the cloves are nicely coloured, remove them from the pan and leave them to the side.

Now, add the vongole to the pan and stir them gently using a wooden spoon. After around 15-20 seconds, add the glass of white wine and leave to simmer.

Add a pinch of rock salt to the pot of boiling water – but not too much as the vongole should be fresh which means they will be salty from the sea (depending on where you are in the world, you can add more or less salt)!

Leave the vongole to simmer in the pan until they begin to open. If they don’t open in the middle, it normally means they are not good to eat.

Once the vongole have opened and the water is boiling, add the spaghetti pasta and leave it to cook based on the packet instructions, less one minute!

Strain the pasta once it has cooked to your liking and add it to the pan with the vongole in it (where it will then finish to cook).

Mix the pasta well so that it soaks up the delicious broth-like liquid and flavours from your sauce.

Once the spaghetti vongole are mixed well, sprinkle a generous amount of freshly chopped parsley on top and mix it through.