Spaghetti with clams (spaghetti alle vongole)

Serves 4

• 1g fresh clams
• 1 tbsp cornmeal
• 450g spaghetti
• 8 tbsp extra virgin olive oil
• 3 cloves garlic
• 0 small dried Italian peperoncini
• 0 black pepper
• 1 large handful fresh flat-leaf parsley

Step 1
First, clean the clams, discarding any with broken shells or that won’t close when you tap them.

Step 2
Put them in a large bowl of cold water with the cornmeal for about half an hour.

Step 3
Then drain and rinse to wash away any grit or sand.

Step 4
Bring a large pot of salted water to a boil.

Step 5
Meanwhile, in a heavy-bottomed sauté pan, heat the olive oil over low heat.

Step 6
Add the garlic and the peperoncini, and cook until the garlic is fragrant but not coloured.

Step 7
Raise the heat to medium and add the clams, shaking the pan and stirring to coat them in the oil and garlic.

Step 8
Add a good amount of salt and ground pepper.

Step 9
Add the parsley and toss to coat the clams once more.

Step 10
Put the lid on.

Step 11
Cover and cook, shaking the pan every so often until the clams are open and cooked – about 3 minutes.

Step 12
Discard any that don’t open.

Step 13
When the pasta and the clams are done, drain the spaghetti and add it to the clams, tossing the pan.

Step 14
Garnish with a little extra chopped fresh parsley and serve at once.