Instructions: Place the clams in a large bowl of cold water and let their grit sink.

Lift out and repeat the process until water is perfectly clear.

Discard any that remain open after they are tapped.

Heat the oil in a large frying pan and saute the spring onions gently in it without allowing them to brown.

Add the garlic and parsley and saute briefly until aromatic.

Turn the heat up add the clams and stir continuously for 23 minutes to coat them in the oil. Remove the pan from heat and let the clams stand briefly until slightly cooler.

Working quickly pick half the clams out of their shells and discard the shells. (Discard any that may not have opened.)

While the clams are cooking boil the spaghetti in plenty of lightly salted water for about 8 minutes making sure it is not overcooked.

Drain reserving a cup of liquid.

Heat the clams up again if necessary stirring continuously.

Add some pepper the dill 23 tablespoons of the reserved cooking liquid and the pasta.

Mix well over gentle heat for a few seconds to coat the pasta and serve.

Small white Mediterranean clams appear occasionally at fishmongers and are cheap.

Serves 2 as main 4 as starter

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