Ingredients

Serves 2

2 cloves garlic, finely chopped
1 red chilli, finely sliced
4 anchovy fillets
1 tablespoon small Sicilian capers, roughly chopped
Small handful flat leaf parsley, washed and roughly chopped
1 tablespoon olive oil
200 g clams or pipis, thoroughly washed in cold water
½ glass chardonnay
About 140g spaghetti
Cracked pepper and sea salt
Cold pressed olive oil for finishing

Method

Bring a large pot of salted water to the boil for the pasta


Select a pot large enough to hold the clams and the cooked spaghetti comfortably. Heat a tablespoon of olive and then add the clams. Sauté whilst stirring for a minute before adding the garlic, chilli, capers and the anchovy.

Splash in the white wine. The steam along with the heat of the pot will open the clams.

As the clams open it's important to remove them from the pot so they don’t become rubbery. Pop them into a bowl and set aside. Once all the clams are open, remove the pot from the heat. If the pot becomes dry at all add a small amount of the water that the pasta is to be cooked in to loosen it up.

Add the spaghetti into the water and cook until al dente (about six minutes). Strain out the water and add to the clam juices, add the chopped parsley and drizzle in a little of your favourite olive oil and season to taste.

Finally add the clams back to the spaghetti, toss to combine and serve immediately.