INGREDIENTS
350-400g fresh spaghetti
5tbsp extra virgin olive oil
4 garlic cloves, crushed
2 large shallots, finely chopped
800g small clams rinsed well in cold running water
A handful of flat-leaf parsley, roughly chopped
3tbsp dry white wine
1 chilli deseeded and chopped finely
50g unsalted butter
Salt and freshly ground white pepper
Recipe continues
METHOD
Cook the spaghetti in boiling salted water until tender but still firm to the bite, then drain.
While the spaghetti is cooking, heat the olive oil in a pan large enough to hold the clams and gently cook the garlic and shallots for 1 minute until soft.
Add the clams and white wine, season with salt and pepper, turn up the heat, add the parsley, cover with a tight-fitting lid and cook for 3 minutes, giving the occasional stir, until all the clams have opened.
Add the butter and the chilli and the drained spaghetti to the pan, stir well over a low heat for a minute and serve immediately.