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Heat a little olive oil in a large frying pan and put in sliced shallot, chopped chillies and garlic and sauté.
Slide Vongole into the frying pan with the shallot and chillies and add ½ glass of white wine place on lid and let steam for 2 minutes or until the Vongole are open.
At the same time bring another pan of water to the boil add a pinch of salt then pasta and boil until pasta is cooked.
Back to your frying pan and add spinach followed by the drained and cooked Angel Hair pasta add a little water from the pasta and combine together until spinach is wilted.
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