Spaghetti alle vongole

Method

Clean the clams thoroughly under cold water, discarding any that remain open when tapped. Bring a large pot of salted water to boil and cook the spaghetti until al dente. Meanwhile, heat the olive oil in a large frying pan over medium heat, add the sliced garlic and chilli flakes, and cook gently for 1-2 minutes until fragrant. Add the clams and white wine, cover, and cook for 5-7 minutes, stirring occasionally, until the clams open (discard any that remain closed). Drain the pasta, reserving a cup of pasta water, then add it to the pan with the clams along with a splash of pasta water to create a light sauce. Toss everything together, adjust seasoning with salt and pepper, and finish with fresh parsley before serving.