Spaghetti alle Vongole

Discard any clams that are open and do not close when tapped firmly. Rinse the clams well in cold water.

Thinly slice the garlic, pick the parsley leaves and finely chop the stalks, and crumble the dried chilli.

Bring a large pot of heavily salted water to a boil.

Add the spaghetti and cook until 2 minutes before al dente (check pack timing). Reserve 150ml of pasta water, then drain.

Meanwhile, heat the olive oil in a large lidded pan over medium heat.

Add the sliced garlic and chopped parsley stalks. Cook for 2 minutes until the garlic is pale golden.

Add the crumbled chilli and cook for 30 seconds, stirring, to release its aroma.

Add the clams and white wine, cover with the lid, and cook over high heat for 3 minutes, shaking the pan occasionally, until all the clams have opened. Discard any clams that remain shut.

Add the drained spaghetti to the clam pan. Toss over high heat for 2 minutes, adding splashes of reserved pasta water to create a light, glossy sauce that coats the pasta.

Season with black pepper, scatter over the parsley leaves and finish with a drizzle of extra virgin olive oil. Serve immediately.