Spaguetti with vongole and tomato sauce

1 kg vongole
500 gr spaguetti
400ml de tinned tomatoes
1 medium onion, finely chopped
1 bunch of continental parsley, chopped
1 cup of tasty or cheddar cheese, grated
1/2 cup white wine
Olive oil

Saute onion in olive oil, and when translucent add the tomatoes. Fry on medium for about 10-15 minutes and add wine. Cook for a further 2 minutes.

Add the vongole and cover the pan. Cook on high for about 7-10 minutes or until the vongole open.

Then add cheese and stir.
Add parsley and stir.

While the vongole are cooking, the pasta should be boiling.

Serve the pasta in deep bowls and add the vongole and sauce using a laddle.


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