serves 4
ingredients
3 tablespoons extra virgin
olive oil
3 garlic cloves, finely chopped
2 dried red chillies, crumbled
3kg/61⁄2lb small clams
250ml/9fl oz Prosecco
350g/12oz spaghetti
salt and freshly ground
black pepper
2 tablespoons chopped fresh
flat-leaf parsley, to garnish
• Heat the oil in a heavy pan. Add
the garlic, and sauté until just
coloured. Add the chillies, clams
and Prosecco, cover and cook over
a high heat for about 3 minutes
until the clams open. (Discard any
clams that do not open.) Season
with salt and pepper. Keep warm.
• Cook the spaghetti in lightly salted
boiling water until al dente, drain
and add to the clam sauce. Toss
together over a high heat for
2 minutes. Remove any empty
shells. Check the seasoning, and
serve garnished with the parsley.
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