- 4 - 6 People
350g/12 oz spaghetti
900g/2 lbs. fresh clams
4 cloves garlic
6 tbsp. extra virgin olive oil
2 large handfuls flat leafed parsley
1 fresh red chilli, deseeded and finely chopped
Put a large pot of salted water on to boil. Slice the garlic very thinly.Chop the parsley very finely.Cook the pasta until al dente, usually about 8-10 minutes.Put the olive oil in a large pan, add the garlic and cook over a very gentle heat with the chilli. Do not colour the garlic or it will become bitter. Add the clams to the pan and place a lid on it. Shake slightly and then cook for a further 3-4 minutes or until the clams have opened (discard any that do not open).Add the cooked pasta and the parsley. Season and toss well.
To Serve: Serve hot with some fresh crusty bread and a drizzle of extra olive oil.