1.Cook spaghetti in a large saucepan of lightly salted boiling water, according to packet instructions or until al dente.
2.Once cooked take off the heat and drain well. (You will need this to toss through your vongole and other ingredients at the end).
3.Whilst pasta is cooking, heat two tablespoons of olive oil in a large frying pan over a medium heat.
4.Add the garlic and fresh chilli and cook, stirring for 30 seconds or until aromatic.
5.Add the vongole to the hot pan, stirring occasionally for two minutes or until shells starts to open.
6.Douse vongole in white wine, and season with salt and pepper.
7.Cover the vongole mix with a saucepan lid or bowl to keep moisture in .
8.Continue to cook the vongole until all shells are completely open.
9.Remove the lid, add cherry tomatoes, butter and parsley and toss through.
10. Add the vongole mixture to the hot pasta with olive oil.
11. Serve immediately with chopped fresh parsley for desired seasoning.