Spaghetti alle vongole

Method

1. 1 Soak the clams in diluted salt water for 60 minutes to remove all the sand, then rinse them thoroughly.
2. 2 Sauté sliced garlic and chili peppers in olive oil over low heat for 2 minutes until fragrant without burning.
3. 3 Add the clams and white wine, cover and simmer for 5 minutes until all the clams open.
4. 4 Remove the clams, strain the clam broth through a sieve to remove any sand, and then pour it back into the pan.
5. 5 Boil the spaghetti for 8 minutes, drain while it's still slightly firm, then transfer it to a pan and stir-fry for 2 minutes to absorb the clam broth.
6. 6 Add the clams, sprinkle with chopped parsley, and drizzle with a little fresh olive oil.

With an appliance

• Microwave 30 min

  Replace step 3: place clams and wine in a deep bowl with a vented lid, microwave at 800W for 3 minutes, then discard any unopened clams; this saves about 2 minutes and eliminates the need to shake the pan, as the clam meat retains moisture well. The released liquid can still be filtered in step 4.