500g clams washed in cold water
300ml white wine
6 cloves garlic sliced
10g thyme sprigs
2–3 fresh bay leaves
2–3 sliced banana shallots
Few sprigs parsley
250g raw spaghetti
150ml white wine
The clam cooking juice
The cooked clams
1 finely chopped red chilli
100g chopped shallot
5 cloves garlic finely chopped
60g butter
50g olive oil
1 tbsp chopped parsley
1 lemon
250ml reserved pasta cooking water
Place the clams into a hot pan, add all remaining ingredients and cover with a lid.
Cook for 3–4 mins until just open then remove the lid.
Place into a colander to drain and cool, passing the juice through a fine sieve.
Bring 2 litres of water to the boil, adding 20g salt and 20ml olive oil.
Add the pasta, bring back to a simmer and cook for 8–10 mins to al dente.
Drain in a colander, keeping 250ml of the cooking water.
Sauté the shallots, garlic and chilli in olive oil on a high heat for a few seconds.
Add the white wine and reduce by half.
Add the clam liquor and reduce by half again.
Add the hot pasta with 150ml of cooking water and bring to a simmer.
Add the butter and plenty of fresh black pepper.
Add the clams, lemon juice and fresh microplaned zest.
Finish with a drizzle of olive oil and the chopped parsley.
500g clams washed in cold water
300ml white wine
6 cloves garlic sliced
10g thyme sprigs
2–3 fresh bay leaves
2–3 sliced banana shallots
Few sprigs parsley
250g raw spaghetti
150ml white wine
The clam cooking juice
The cooked clams
1 finely chopped red chilli
100g chopped shallot
5 cloves garlic finely chopped
60g butter
50g olive oil
1 tbsp chopped parsley
1 lemon
250ml reserved pasta cooking water
Place the clams into a hot pan, add all remaining ingredients and cover with a lid.
Cook for 3–4 mins until just open then remove the lid.
Place into a colander to drain and cool, passing the juice through a fine sieve.
Bring 2 litres of water to the boil, adding 20g salt and 20ml olive oil.
Add the pasta, bring back to a simmer and cook for 8–10 mins to al dente.
Drain in a colander, keeping 250ml of the cooking water.
Sauté the shallots, garlic and chilli in olive oil on a high heat for a few seconds.
Add the white wine and reduce by half.
Add the clam liquor and reduce by half again.
Add the hot pasta with 150ml of cooking water and bring to a simmer.
Add the butter and plenty of fresh black pepper.
Add the clams, lemon juice and fresh microplaned zest.
Finish with a drizzle of olive oil and the chopped parsley.
We use cookies to understand how you use our website and to improve your experience. To learn more about our use of cookies and our approach to data privacy, please see our privacy policy. By continuing to use our website, you accept our use of cookies.