- 1kg (2lb 4oz) clams or cockles
- 4tbsp olive oil
- 3 garlic cloves, finely chopped
- 1 onion, finely chopped
- 375g (13oz) spaghetti
- 130ml (4.5fl oz) dry white wine
- good pinch dried chilli flakes
- 4tbsp chopped fresh flat-leaf parsley
Put the clams in a large bowl and run over cold water for a few minutes, then cover with cold water and set aside.
Heat the olive oil in a large sauté or sauce pan. Add the garlic and onion, and cook on a gentle heat until softened. Meanwhile, drain the clams then put them in a large pan. Cover, turn up the heat and leave until all the clams have opened. Discard any broken or unopened clams.
Meanwhile, put the spaghetti on to cook. Pour the clams into a colander set over a bowl. Strain the clam juice into the onions, add the white wine and chilli flakes, and bubble until reduced slightly. Check for seasoning – you shouldn’t need any salt.
Add the clams to the pan with the sauce and bring back to the boil, stirring with a large spoon, then take them off the heat.
As soon as the pasta is cooked, drain, return to the pan, and add the parsley and the clams, tossing it all together. Serve immediately but without Parmesan – never serve it with fishy pasta!