- 1 box spaghetti
- 2 pounds live clams
- 6 cloves crushed garlic
- 1 chili, thinly sliced
- 6 tablespoons olive oil
- 4 anchovy fillets
- 1/ 2 cup water
- Salt to taste
- A small handful parsley, roughly chopped to serve
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.