Spaghetti alle Vongole

Soak the purged clams in cold salted water for 30 min if not already done. Rinse and drain well.

Cook the spaghetti in generously salted boiling water until 3 minutes before al dente. Reserve 200 ml pasta water before draining.

While the pasta cooks, heat 3 tbsp olive oil in a large wide skillet over medium heat. Add the sliced garlic and chilli. Cook until the garlic is pale gold, about 2 min.

Add the clams and white wine. Cover the pan and cook on high heat until all the clams open, about 3–4 min. Shake the pan once or twice. Discard any that remain shut.

Remove about two-thirds of the clams from the shell and return the meat to the pan. Leave the rest in the shell for presentation.

Add the drained pasta to the clam pan over medium-high heat. Toss continuously, adding pasta water as needed, until the spaghetti is al dente and coated in a glossy sauce, about 2–3 min.

Remove from heat. Add the parsley and the remaining tablespoon of olive oil. Toss and serve immediately.