Pasta vongole

Step 1

If you're using whole clams (which is what I would suggest), make sure they are closed before cooking. If they are open, gently tap them on the kitchen counter and they should close. If they don't, discard them.

Step 2

Soak the clams in a large bowl of heavily salted water for 20-30 minutes. In this time, they should release any sand or sediment. After this time, rinse them well under cold water to wash off any sand and excess salt.

Step 3

Bring a large pot of salted water to the boil. Add the pasta and cook until al dente then strain and reserve 1 cup of cooking water.

Step 4

Steam the clams with a cup of wine or stock until they are open.

Step 5

Discard any clams that are still closed then set aside the remaining clams. The cooking liquid can be strained (there might be some sand/grit in the bottom of the pan) and added to the sauce for extra flavor.

Step 6

In a large skillet or pan, heat the olive oil over medium high heat.

Step 7

Add the garlic and chilli flakes and cook for a minute.

Step 8

Pour in the lemon juice and white wine then bring to a simmer.

Step 9

Add the clams and cook for 10 minutes until the sauce has reduced slightly.

Step 10

Add butter and allow to melt into the sauce then sprinkle over parsley and season with salt and pepper.

Step 11

Toss the sauce with cooked and drained pasta and a splash of the pasta water then serve immediately.