Spaghetti with clams

Boil a large pot of salted water and cook the spaghetti as you prepare the clams.

Heat a frying pan on medium with 2 tbsp of oil and half the garlic. Add the breadcrumbs and stir for about 5 minutes until lightly golden. Season with a little salt and pepper and remove to a bowl. In the frying pan, heat the remaining olive oil and add the rest of the garlic and the chillies. Cook for a couple of minutes until lightly golden and add the clams and wine. Cover with a tight-fitting lid and cook for about 5 mins or until all the clams have opened and released all their delicious juices. With the lid off, reduce juices slightly and season with salt, pepper and the parsley. Add the cooked spaghetti, toss to cover, drizzle with extra virgin olive oil and spoon into individual serving bowls.

To serve 

Finish by sprinkling the breadcrumbs and the pecorino on top. Great with a glass of Chianti.

This recipe is featured in the book, Spring which is available now in all good bookstores RRP $34.95. To order direct call 1300 656 059 or visit www.smh.com.au/store