• 400g spaghetti
• 1 kg clams
• 1 garlic clove
• 1 handful of parsley
• Salt and pepper
• Extra virgin olive oil
1. In a pan, sauté the garlic in the oil; you can add some chilli, even though the recipe calls for pepper. Toss in the drained clams and cover with a lid allowing the heat to open them.
2. As the clams open, the shells release their liquid, conveying their briny goodness to this dish.
3. Using a skimmer, collect the clams and set them aside, discarding any that haven’t opened.
4. There are two things to remember. First, remove the clams as soon as they open; overcooking will dry and toughen the flesh. Second, once the clams have been removed from the pan, they need to stay warm; the best way to do this is to put them in a dish and cover with cling film.
5. Cook the pasta as per instructions – in a large pot of lightly salted boiling water - but stop the cooking process just before the conventional al dente stage. The pasta should be firmer than usual.
6. Return the pan with the clam juices onto a high flame, and toss in the spaghetti, taking them to optimal cooking point. The dish should have a creamy consistency. Sprinkle over minced parsley to add a slightly bitter edge, as well as for presentation.
7. For the final touch, take the clams which had been set aside and scatter them over the spaghetti.