Spaghetti with Clams, Garlic, Tomato and Parsley

Prep and cook time: Up to 30 mins

Serves: 4

Ingredients
400g (14oz) spaghetti
2.7kg (6lb) small clams, washed
4 garlic cloves, finely chopped
4 tomatoes skinned, seeded and chopped
1 bunch fresh flat-leaf parsley, finely chopped
4 tbsp olive oil
3 dried red chillies, crumbled
85ml (2 1/2fl oz) white wine
salt and black pepper
3 lemons cut into quarters

Method
Heat the olive oil in a large pan, add the garlic and cook for a minute.

Add the chilli and the clams, cover with a lid and cook for 2/3 minutes until open, remove the clams. Remove any unopened ones and remove half of the clams from their shells.

Add the wine to the juices remaining in the pan and reduce by 3/4 minutes. Add half the parsley and all the clams back into the sauce.

Cook the spaghetti in boiling salted water, drain and add to the clam sauce, add the tomato and serve with the remaining parsley and lemon quarters.

..... getting hungry Phred?