Step 1

Cook the spaghetti in salted boiling water for 1 minute less than the instructions on the pack. Drain, reserving a cup of the pasta cooking water.

Step 2

While the spaghetti is cooking, heat the olive oil over a medium heat in a large frying pan (skillet) or large saucepan (one that you have a lid for).

Step 3

Add the garlic, chilli flakes and black pepper and cook, while stirring for 1 minute, until the garlic is fragrant.

Step 4

Add the clams, white wine and stock pot/cube. Place a lid on the pan and bring to the boil. Turn down the heat and simmer for 3-4 minutes, until the clam shells open.

Step 5

Remove the lid and discard any clams that have not opened.

Step 6

Add the cooked pasta and a few good splashes of the pasta cooking water, then sprinkle over the chopped parsley.

Step 7

Toss together with a set of tongs, adding more pasta water if you'd like more liquid.

Step 8

Divide between bowls and serve with lemon wedges and a sprinkling of black pepper.