Pasta con Vongole in Bianco (Spaghetti with Clams in White Wine)

• 2 tsp Fine sea salt
• 200 g Spaghetti
• 3 tbsp Extra virgin olive oil
• 3 cloves Garlic
• ½ tsp Chili flakes
• 700 g Clams, live, shells closed
• 150 ml Dry White Wine
• 15 g Fresh parsley
• 1 medium Lemon

1. Bring a large pot of water to the boil and season it with 1.5 tsp of the fine sea salt. Add the spaghetti and cook until just shy of al dente. Before draining, scoop out 250 ml of the pasta water.
2. Meanwhile, rinse the clams well, discarding any with cracked shells or any that stay open when tapped. Finely slice the garlic, chop the fresh parsley, and zest then juice the lemon. Keep everything close to the hob so you can finish quickly.
3. Warm the extra virgin olive oil in a large frying pan over medium heat. Add the garlic and chili flakes and cook for 30 to 60 seconds until the garlic is fragrant but not coloured. Pour in the dry white wine and let it bubble for 1 minute.
4. Tip in the clams, cover, and steam over medium-high heat for 4 to 6 minutes, shaking the pan once or twice, until most have opened. Transfer the opened clams to a bowl as they open, and discard any that remain closed at the end. Keep the pan juices in the pan.
5. Add the drained spaghetti to the pan with a splash of the reserved pasta water and toss over medium heat until the sauce looks glossy and lightly coats the pasta. Add more pasta water a little at a time as needed to emulsify. Taste and adjust with the remaining fine sea salt if needed.
6. Return the clams (and any collected juices) to the pan and toss briefly to warm through. Take off the heat and add the parsley, lemon zest, and a squeeze of lemon juice to taste. Serve immediately while the clams are hot and briny.

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