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Spaghetti with clams
Recipe by Valentina Harris
SERVES 4
Preparation 20 minutes
Cooking 15 minutes

1.5kg fresh, live baby clams (vongole), cleaned and scrubbed
6 tbsp extra-virgin olive oil
3 cloves garlic, peeled and finely chopped
½ tsp fresh soft-leaved rosemary, chopped
400g spaghetti or vermicelli
sea salt and freshly milled black pepper
3 tbsp fresh flat-leaf parsley, chopped

Drain the clean clams and put them in a wide, fairly deep frying pan with about 2 tablespoons of the oil. Cover and heat. When the pan is very hot, shake it frequently over the heat to help the clams open up. After about 6 or 7 minutes, discard any closed clams, drain the rest and reserve the liquid.
Heat the remaining oil with the garlic and rosemary for a few minutes, then add the clams and strain over the reserved liquid. Mix everything together and bring to the boil, then cover and take off the heat.
Meanwhile, bring a large pot of salted water to the boil. Throw in the pasta and stir. Return to the boil and cook until tender, then drain and return to the pot. Pour over the clams and toss everything together. Add the parsley and plenty of freshly ground black pepper, toss again and transfer to a warmed platter or bowl. Serve at once.

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