Prep time 15 minutes
Cook time 40 minutes
Yield: Serves or Makes 4
Cover your clams in salt water for 20 minutes as they will need to spit the sand inside them. Ask your fishmonger if this step is needed.
In a large frying pan on a low - medium heat, add the crushed garlic, sliced chili, anchovy fillets, olive oil and a pinch of salt and stir through for 5 minutes on a low heat. Keep stirring as you do not want the garlic to burn.
Add the water to the pan and leave to simmer on a low heat for 20 minutes, stirring occasionally.
Add the clams and cover the pan with a lid. On a low - medium heat steam the clams until they have all opened. This will take 7 - 10 minutes. Discard the clams that do not open.
Cook the pasta in a large pot of boiling water and salt. Follow the instructions on the back of the pasta packet for el dente pasta.
Drain the pasta and keep a small amount of the pasta water. Combine the pasta, a splash of pasta water with the sauce and clams and stir through fresh parsley and a squeeze of fresh lemon.