Instructions: Put the clams into a sink full of cold water give them a scrub discard any that remain open then refill the sink and leave the clams to soak.

Next blister the pepper: if you have a gas hob lay it straight on the flame and turn it every 30 seconds until its blotched with black blisters; if you use electric roast the pepper in an oven preheated to 220C/425F/Gas Mark 7 for about 20 minutes turning once.

Once cooled peel off and discard the skin.

Meanwhile cook the chorizo sausages in a trying pan (with just enough olive oil to stop them from sticking) until blistered flecked and oozing.

Allow to cool a little then cut into thickish slices.

Next put the shallots and garlic into a large saucepan add a drop of olive oil and slowly sweat over a gentle heat until soft but not browned.

Season then add the chilli flakes (if using) and_thyme and sweat further. Next add the tomato puree and stir in then the tinned tomatoes wine and sliced sausage.

Give it a good stir bring to a bubble and gently cook until everything has amalgamated and looks a delicious red.

Meanwhile cook the pasta according
to the packet instructions and drain.

Neat scoop the clams from the sink into a colander. then add them and the whole cherry tomatoes to the pan of tomato sauce and cover.

Cook on a high heat for about two minutes or until the shells have opened: discard any clams that remain tightly shut.

Keep warm (without further cooking) until ready to serve then stir through the pasta together with the parsley.

Pile into bowls and eat with crusty bread.

Orzo is a pasta that looks like rice or barley grains: packets are often labelled biavette. If you cant find it use another small shaped pasta or a ribbon pasta instead.

Serves 4

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