Ingredients

Serves 4

400g dried spaghetti
1kg live clam vongole
125ml extra virgin olive oil
4 cloves finely chopped garlic
4 finely chopped French shallots
½ tsp chilli flakes
60ml dry white wine
35g chopped flat-leaf parsley
Sea salt
Freshly ground pepper
200g dried hot chorizo sausage, chopped

Method

1.  Clean the clams by giving them a quick rinse in water.
2.  Heat the olive oil in a large saucepan that has a tight-fitting lid.
3.  Add chorizo and fry for 3 minutes or until golden.
4.  Add the garlic and shallots.
5.  Add chilli flakes and wine and bring to the boil.
6.  Add the clams and cover.
7.  Steam over a high heat for 3-4 minutes, shaking the pan, until the shells open.
8.  Meanwhile cook the spaghetti in plenty of boiling salted water until al dente (about 8 minutes), then drain well.
9.  Add the spaghetti and chopped parsley to the clam saucepan and toss through.
10. Season with sea salt and freshly ground pepper and serve in four deep pasta bowls.
 
Note:
This combination of pasta, garlic, chilli and parsley works well with all seafood
You can replace the clams with mussels, pippies or fresh crab meat if you prefer.
Another good combination is to sauté some squid, perhaps even adding a little squid ink, and toss through the pasta.

(Recipe from Neil Perry on www.lifestylefood.com.au/recipes)