Method

1. Bring a large pot of salted water to the boil for the pasta.
2. Meanwhile, heat the olive oil in a large deep pan or pot over medium heat. Add the chopped red onion and garlic and sauté for 2-3 minutes until softened and fragrant, being careful not to let the garlic burn.
3. Add the cherry tomatoes and chilli, stirring for another minute until the tomatoes begin to soften and release their juices.
4. Add the vongole to the pan and toss gently to coat. Pour in the white wine and sprinkle in the parsley. Cover with a lid and allow the vongole to steam for 5-6 minutes, shaking the pan occasionally, until the shells open.
5. While the vongole cooks, add the pasta to the boiling water and cook according to packet instructions until al dente.
6. Drain the pasta, reserving a small cup of pasta water if needed. Add the pasta directly into the pot with the vongole, tossing everything together so the pasta absorbs the fragrant broth and creates a silky sauce. Discard any unopened shells.
7. Taste and adjust seasoning if needed, then serve immediately topped with extra parsley and chilli.