Spaghetti alle Vongole – Garlic & White Wine Clam Pasta

1. Soak the clams in a large bowl of cold salted water for 20 minutes to purge any sand. Drain and scrub any gritty shells. Discard any clams that are cracked or remain open when tapped.

2. Bring a large pot of well-salted water to a rolling boil. Cook the spaghetti for 2 minutes less than the packet instructions – it will finish cooking in the sauce. Reserve a large mug of pasta cooking water before draining.

3. While the pasta cooks, heat the olive oil in a large, wide pan over medium heat. Add the sliced garlic and chilli and cook gently for 2 minutes until the garlic is golden and fragrant – don't let it burn.

4. Turn the heat up to high, tip in the drained clams, and add a splash (about 100ml) of the starchy pasta cooking water. Put a lid on the pan and steam for 3-4 minutes, shaking the pan occasionally, until all the clams have opened. Discard any that refuse to open.

5. Add the drained al-dente spaghetti directly into the pan with the clams. Toss everything together vigorously over medium-high heat for 1-2 minutes, adding more pasta water splash by splash until you have a glossy, emulsified sauce that clings to every strand.

6. Remove from heat, squeeze over the lemon juice, scatter over the parsley, and give a generous crack of black pepper. Taste and adjust salt – the clams are already salty so go carefully.

7. Serve immediately in warmed bowls. Never add cheese to this dish – the sea is all the flavour you need.