World Cuisine

  • 5 tablespoons extra virgin olive oil
  • 2 garlic cloves, thinly sliced
  • ¼ teaspoon crushed dried chillies
  • 400 g (13 oz) dried spaghetti
  • 150 ml (¼ pint) dry white wine
  • 1 kg (2 lb) clams, cleaned (see page 14)
  • 2 tablespoons roughly chopped flat leaf parsley

Heat the oil in the largest frying pan you have or a wok over a low heat. Add the garlic and crushed chillies and leave to infuse for 6–8 minutes. If the garlic begins to colour, remove the pan from the heat and leave to infuse in the heat of the pan.

Cook the pasta in a large saucepan of salted boiling water for 8–10 minutes, or according to the packet instructions, until al dente, then drain.

Meanwhile, increase the heat under the frying pan and pour in the wine. Boil for 1 minute, then add the clams and cook, stirring, for 4–5 minutes until the shells have opened. Stir in the drained pasta and the parsley and toss over a high heat for 30 seconds. Serve immediately.

Like This? Try These
More on Food