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About 16 littleneck clams
150-200g dried spaghetti
2 tbsp olive oil
1-2 garlic cloves, crushed
½ tsp chilli pepper flakes
100ml white wine
2 tbsp chopped flat-leaf parsley
Soak the clams in cold water, then rinse and scrub clean.
Cook the spaghetti in salted water until slightly underdone.
Meanwhile, heat the olive oil and gently sauté the garlic and chilli for 1 minute. Add the clams and wine, and cover the pan. When the clams have opened (a few minutes) add the drained pasta (if the pasta is ready before the clams, drain it and toss with a little olive oil). Cover, shake the pan gently and simmer for 1-2 minutes.
Discard any clams that have not opened. Toss in half the parsley.
Serve in bowls, sprinkled with the remaining parsley. (Serves 2)
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