● 500g dry spaghetti ● 2 medium cloves garlic ● 2 small chi l is, minced ● extra-virgin olive oil ● 500g clams ● ½ glass of dry white wine ●Flat leaf parsley( a small handful), chopped 1 put the spaghetti on to boil and cook for 1minute less than the instructions on the packet – you want it to be served al dente. 2 Fry the garlic and chili in the oil in a pan until soft and fragrant. Then add the clams and, keeping the heat medium high, pour the wine directly over the contents and pop on a lid straight over the top to allow the steam to work on the clams. 3 once half the clams are open, remove the lid and raise the temperature to high. The rest of the clams should open at this heat. Any that don’t should be discarded. 4 sprinkle the parsley over the top and toss the clams and wine gently. drain the pasta and pour the clams and wine over it. Add a generous glug of olive oil, a pinch of salt and pepper and a teaspoon of butter (optional). Toss until coated and serve with a further sprinkle of parsley and parmesan cheese.
Bonus: clams are a known aphrodisiac!