"This is my ultimate pasta dish for the festive season. The beauty of it lies solely in the quality of the olive oil you use, and the freshest vongole you can find" - Charlotte Ree.

Serves 4 

150ml Filippo Berio Extra Virgin Olive Oil
200g punnett Sweet Delights tomatoes, or similar
2 tablespoon Maldon Sea Salt flakes
4 garlic cloves, crushed finely
250ml dry white wine
1kg fresh vongole
500g Barilla Spaghetti
½ bunch fresh parsley

Heat 100ml olive oil on low-medium heat in a large, heavy-based cast iron pot. Add tomatoes and half the sea salt, and cook low and slow for about 30 minutes until tomatoes blister, and begin to make a sauce when you stir. Add garlic. Taste and season with salt if required.

Cook the spaghetti in boiled salted water, according to the packet instructions. Reserving half a cup of pasta water when draining.

Add wine and vongole to the tomato base, covering with lid and cooking over high heat until the vongole begin to open. About 3 minutes. Discard any unopened shells. Add pasta water, parsley
and pasta, and toss to combine.

Serve immediately with a drizzle of the remaining olive oil on each plate.

Recipe by Charlotte Ree.