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    Spaghetti with Clams

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    Spaghetti with Clams

    When cooking clams place them over the highest possible heat so that they open as quickly as possible and keep their freshness of flavour. Discard any that don't open.


    • 200g spaghetti
    • 50ml olive oil
    • 1 clove garlic
    • 1 chilli
    • 1 large courgette
    • 48 clams
    • 100ml water


    1. To serve 4 people, cook about 200g spaghetti. In a deep frying pan (for which you have a lid) heat 50ml olive oil. Add a clove of garlic, finely chopped, a chilli, deseeded and diced, and a large courgette, finely sliced. Cook for 2 minutes without colouring.
    2. Add 48 clams and about 100ml water. Cover the pan then cook over the highest possible heat for about 3 minutes until all of the clams open. Discard any that don't. Keep warm.
    3. Once the pasta is cooked al dente, pour into a colander and run hot water over the top for 30 seconds, mixing well to wash off excess starch. Return the pasta and clams to the pan, heat gently. Toss until well combined and piping hot.

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