Instructions: Place the clams in a sink of cold water and wash thoroughly by scrubbing the shells with a coarse brush.

Soak in clean water changing the water until it is clear.

Heat one third of the olive oil in a large saucepan with a lid.

Add half the wine 1 garlic clove and 1 chilli.

Add half the clams cover with a lid and cook on a high heat until they open shaking the pan constantly.

When the shells are open remove the clams to a large bowl with their juices.

Repeat with the remainder of the clams.

When all the clams have been cooked chop the remaining garlic and chilli and fry until light brown in the remaining oil.

Add the clams and their juices and remove immediately.

Cook the spaghetti or linguine in a generous amount of boiling salted water then drain thoroughly.

Place in the clam pan.

Mix well to coat the pasta with the juices.

Add the chopped parsley and black pepper.

Use the smallest clams. Vongole in italy are about the size of a pound coin.

Serves 6

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