Vongole all’aglio, pomodori, olive e olio con spaghetti
(serves 4)
1.5 kilos/3.5 lb small clams, raw
50ml/1/4 c very good quality extra virgin olive oil
6 cloves garlic, minced
3 tbsps butter
2 large handfuls flat-leaf parsley, minced
1 hot Thai chilli, seeds removed and minced (or to taste)
fresh black pepper, sea salt to taste
12 cherry tomatoes, quartered
12 oil-cured Moroccan black olives, pitted and halved
1 lb spaghetti
2 tbsp olive oil
75 ml/6 oz good white wine
Clean the clams carefully and discard any that are not firmly closed, or do not promptly close when you tap on them with a fingernail.
In a small frying pan, heat the olive oil and sweat the garlic gently in it. Do not brown the garlic. Add the butter, half the parsley and the chilli, the pepper and salt, tomatoes and olives and heat gently until butter is melted.
Just before you are ready to serve, boil the spaghetti until very slightly undercooked, then drain into a serving bowl and toss with the olive oil to stop pasta from sticking.
To the hot, empty pasta pan, pour in the white wine and bring quickly to a boil. Tip in the clams and put the spaghetti in on top. Clap a tight lid on and cook, stirring twice, for 5 minutes.
Pour the clams and spaghetti into the serving bowl and pour the garlic mixture over top, then toss well till completely mixed. Serve with a good crusty bread.
