- 350g spaghetti
- 2 tbsp olive oil, plus extra for drizzling
- ½ tsp deseeded and finely sliced red chilli
- 2 garlic cloves, finely sliced
- 500g small clams, cleaned and rinsed
- Good splash dry white wine
- 2 tbsp finely chopped fresh flatleaf parsley leaves and stems
- Bring a large pan of salted water to the boil and cook the spaghetti for about 7-8 minutes according to the packet instructions until al dente.
- Meanwhile, heat the olive oil in a large, deep frying pan over a medium heat. Add the chilli and garlic and cook for 3-4 minutes until the garlic is softened but not coloured. Add the cleaned clams to the pan along with the wine. Cover and cook over a fairly high heat for 2-3 minutes until the clams have opened. Remove from the heat, then pick out and discard any clams that haven’t opened.
- Drain the spaghetti and add to the pan with the clams, turning gently to combine. Stir in the chopped parsley and drizzle over a little olive oil if it looks a bit dry. Taste, season and serve immediately.
- To remove the grit from your clams, soak them in iced, heavily salted water (it should taste as salty as the sea when you lick your finger) for 30-40 minutes before rinsing and cooking. Before cooking, discard any broken clams or clams that remain open when gently tapped.
- Anything red, or too rich, will clash here, so go for easy-going, subtle, dry Italian whites such as gavi or verdicchio.