This meal gives me fond memories of our very foodie trip to Italy last year. Especially whilst we were right on the coast in Sorrento and Naples this dish must have appeared on every trattoria menu. Our favourite place we had this at was Trattoria da Emilia, down by Marina Grande. This dish can be made with or without tomatoes but personally, I prefer the tomato version, whilst in Italy we undoubtedly had the tastiest tomatoes ever, their flavour coming from the warm climate and rich volcanic soils.
Unfortunately, in the UK I’ve found clams very hard to find and when we have found them they’ve been precooked and frozen. However recently we visited a fishmonger in the next village and to our delight they had clams! So I would definitely recommend getting your clams from a fishmonger if you can.
Glug of olive oil
About 20 clams, shells on and scrubbed clean
2 cloves of garlic crushed
1 red chili, deseeded and chopped
About 20 cherry or baby plum tomatoes
A handful of parsley roughly chopped
salt and pepper
1. Cook the spaghetti to the pack instructions. Meanwhile, heat a big glug of olive oil in a pan and add the garlic and chili and fry on a medium heat for a minute.
2. Stir in the tomatoes, then add the clams and a good helping of salt and pepper.
3. Cover the pan and cook for 4 minutes, until the clams are open.
4. Drain the spaghetti then add to the clams pan, throw in the parsley and mix everything together then serve immediately.