Organic vongole on the hotplate

How Maurice does it

1. 1

   Rinse the clams thoroughly in fresh water and set aside.

2. 2

   Chop the fresh coriander, red chili, tomatoes, and garlic on a cutting board.

3. 3

   Cut the lemon in half.

4. 4

   Heat a hotplate or large griddle over an open fire and add olive oil.

5. 5

   Add the chopped herbs, tomatoes, chili, and garlic to the hotplate and sauté until fragrant.

6. 6

   Pour the clams onto the hotplate with the vegetables.

7. 7

   Pour the rosé wine over the clams and vegetables.

8. 8

   Stir with a metal spatula and sprinkle with salt. Cook until the clams open.

9. 9

   Meanwhile, cook the spaghetti in salted boiling water until al dente. Drain.

10. 10

    Add the cooked pasta to the hotplate with the clams and vegetables.

11. 11

    Mix everything together and squeeze over the lemon juice. Serve hot.