Bring the ocean to your kitchen with this delicious and easy Italian classic. Our favourite Italian home chef, Chiara Talpo shows us how.
Make sure you find sustainably-sourced clams which are preferably not too small.
400g spaghetti or linguine
3 tbsp olive oil , plus extra for drizzling
3 garlic cloves
1 finely chopped shallots
100ml dry white wine
large bunch flat-leaf parsley chopped
Wash under fresh running water the clams for at least 10 minutes. Discard the ones that are broken.
Heat the oil in a saucepan and fry the garlic and the shallot for 3-4 mins. Add the clams, pour in the wine and quickly put on the lid. Cook for 3-4 mins, shaking the pan occasionally until all or most of the clams have opened. Discard any that don’t open.
If you want to be absolutely sure filter the sauce with a strainer.
Cook the pasta in the boiling salted water for half of the time written on the pack.
Add the pasta and few spoons of the cooking water into the pan with the clams. Stir well for about the other half of minutes of the cooking time of the pasta.
Finish up with fresh chopped parsley and some cayenne pepper ( if you fancy).