Spaghetti alle vongole
It is important to toss the spaghetti well with the clams and the juice so they flavour the pasta.
Next on The River Cafe's cooking list, try their perfect spaghetti carbonara.
Recipe extracted from The River Cafe Look Book: Recipes for Kids of all Ages by Ruth Rogers, Sian Wyn Owen and Joseph Trivelli (Phaidon, £24.95)
See all the best recipes from the House & Garden archive.
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Ingredients
Method
Step 1
Heat the oil in a large frying pan over a medium heat.
Step 2
Add the garlic and fry over a medium heat for 1 minute until just beginning to brown.
Step 3
Add the crumbled chillies, clams and 2 tablespoons of water.
Step 4
Cover and fry over a high heat for about 5 minutes until all the clams open. Discard any that do not open.
Step 5
Add half the parsley to the clams.
Step 6
Season with pepper and some salt if needed; the clams may be salty.
Step 7
Bring a large saucepan of salted water to the boil.
Step 8
Add the spaghetti and cook according to the packet (package) instructions. The spaghetti should be cooked until firm but still with a bite (al dente).
Step 9
Drain the spaghetti and add to the clams.
Step 10
Serve with the remaining parsley and the lemon quarters.
