This simple Italian-inspired dish is perfect for summer.
500kg live clams (vongole)
125ml extra virgin olive oil
4 cloves garlic, finely chopped
4 eschalots, finely chopped
1/2 tsp chilli flakes
60ml dry white wine
8 large green king prawns, peeled and chopped
1/2 bunch continental parsley
sea salt and freshly ground pepper
Clean clams by giving them a quick rinse in water. Heat the extra virgin olive oil over high heat in a large saucepan that has a tight-fitting lid, then add garlic, eschalots, chilli flakes and white wine and bring to boil. Add clams and cover.
Steam for 3-4 minutes, shaking saucepan until shells open, then add in prawn meat and mix through; it will cook quickly.
Meanwhile, cook spaghetti in plenty of boiling salted water until al dente and drain well.
Add spaghetti and chopped parsley to saucepan and toss through. Season with sea salt and freshly ground pepper, and serve.