6 tablespoons extra-virgin olive oil, plus extra to serve
2 garlic cloves, chopped
2 red chillies, deseeded and finely chopped
4 anchovy fillets in oil, drained and chopped
small handful of flat leaf parsley, finely chopped
1 kg (2 1/4 lb) fresh clams, scrubbed
100 ml (3 1/2 fl oz) dry white wine
salt and pepper
Cook the pasta in a large saucepan of salted boiling water according to the packet instructions until al dente. Drain, then return to the pan.
Meanwhile, heat the oil in a frying pan, add the garlic, red chillies, anchovies and half the parsley and fry gently for a couple of minutes. Add the clams to the pan, discarding any that are cracked or don’t shut when tapped. Pour in the wine, then increase the heat to high, cover tightly and cook for 4–5 minutes or until the clams have opened. Discard any that remain closed.
Add the clams and the juices to the spaghetti with the remaining parsley, then season and toss to mix well. Divide into warm bowls, drizzle with a little extra olive oil and serve immediately.