Spaghetti with clams

Ingredients

For 1 serving

• Durum wheat pasta80 g
• Clams180 g
• Garlic1 clove
• Extra virgin olive oil2 teaspoons
• Parsley5 g
• White wine40 ml
• Chili pepperto taste
• Saltto taste

Contains: gluten, shellfish, sulphites,

Method

1. Leave the clams to purge in a bowl of cold salted water for an hour, changing the water halfway, so they release their sand; then rinse them under running water and discard any that are broken, or open and don't close when tapped.
2. Bring a pan of water to the boil and salt it lightly, since the clam juices are already salty. Meanwhile, peel and crush the garlic and chop the parsley.
3. Drop in the durum wheat spaghetti and cook for 2 minutes less than the packet time (about 8 minutes), so they stay very al dente.
4. Meanwhile, in a wide pan, warm the oil with the garlic and chilli over medium heat for a minute, until the garlic sizzles. Add the clams, pour in the white wine, cover and cook over high heat for 3–4 minutes, until they open; discard any that stay closed.
5. Lift the clams out of the pan and strain their liquid through a fine sieve to remove any sand; return the liquid to the pan and remove the garlic.
6. Drain the spaghetti into the pan and finish cooking over high heat for 2 minutes, stirring and adding cooking water if needed, until the liquid reduces to a creamy sauce.
7. Turn off the heat, return the clams, add the parsley, toss and serve at once.