Spaghetti alle Vongole Veraci (Spaghetti with Clams)

• 600 g Clams, live, shells closed
• 200 g Spaghetti
• 2 tsp Fine sea salt
• 3 tbsp Extra virgin olive oil
• 3 cloves Garlic
• ½ tsp Chili flakes
• 150 ml Dry White Wine
• ¼ tsp Black pepper
• 15 g Fresh parsley
• 1 medium Lemon, unwaxed if possible

1. Rinse the clams well, discarding any with cracked shells or any that stay open when tapped. Finely slice the garlic and finely chop the parsley. Zest the lemon, then cut it in half.
2. Bring a large pot of water to the boil and season it with 1.5 tsp of the fine sea salt. Cook the spaghetti until just shy of al dente. Reserve 150 ml of the pasta water, then drain.
3. While the pasta cooks, 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 fragrant, without letting the garlic colour. Pour in the dry white wine and bring to a lively simmer.
4. Add the clams, cover, and steam over medium-high heat for 4 to 6 minutes, shaking the pan once or twice, until the clams open. Tip the clams into a colander set over a bowl to catch the liquor, then discard any clams that remain closed. Return the liquor to the pan, leaving any grit behind in the bowl.
5. Add the drained spaghetti to the pan and toss over medium heat for 1 to 2 minutes, adding a splash of reserved pasta water as needed to make a glossy sauce. Add the clams back in, then season with the remaining 0.5 tsp fine sea salt and the black pepper. Take off the heat and toss through the parsley, lemon zest, and a squeeze of lemon juice to taste.
6. Serve straight away, spooning any sauce from the pan over the pasta. Finish with an extra squeeze of lemon if you like. Eat promptly while the clams are hot and juicy.

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