Spaghetti alle vongole

1. Before you want to make the spaghetti, fill a large bowl with cold water and add a generous amount of salt. Rinse the clams under cold water to remove any loose debris, then place them in the salty water. Leave in the fridge for 30 minutes to 2 hrs so the clams can purge out any sand and grit. When you're ready to make the spaghetti, lift the clams out of the water, which may be a little cloudy, and rinse under fresh water. Pop the clams in am empty bowl, ready to cook. Discard any broken or open clams.

2. Cut a shallow cross in the base of the tomatoes, then place them in a small heatproof bowl. Fill and boil your kettle, then pour the water over the tomatoes. Leave to soak. Use any leftover hot water to fill a large pan, topping it up with fresh water. Add a generous pinch of salt and bring to the boil.

3. Drain the tomatoes, peel off the skin and then dice the tomatoes, discarding the seeds and core. Peel and finely chop the garlic cloves. Finely chop the chillies, discarding the seeds and white pith if you prefer less heat. Finely chop the parsley leaves and stalks, keeping the stalks and leaves separate.

4. When the water in the pan is boiling, add the spaghetti and simmer for 10-12 mins or till the spaghetti is tender but still with a little bite.

5. Meanwhile, place a large frying pan on a medium heat. Pour a thin layer of oilive oil in to cover the base of the pan. Add the garlic, chillies and parsley stalks. Cook, stirring, for 1-2 mins to flavour the oil. Tip in the clams and diced tomatoes. Pour in the white white. Season with salt and pepper. Swirl the pan to mix together, then bring to the boil. Pop a lid on the pan, turn the heat down and cook for 3-4 mins till the clams have opened.

6. Drain the spaghetti and add it to the clams with the chopped parsley leaves. Toss to combine. Divide between two warm plates and serve.