Spaghetti alle Vongole (Spaghetti with Clams)

Scrub the clams1 kg and soak them in cold salted water for 20 minutes so they spit out any sand. Throw away any with broken shells or that stay open when tapped.

Bring about 4 litres of water to a boil with 1 tbsp salt.

Mince the garlic4 cloves, chop the parsley1 handful and dice the tomatoes225 g, if using.

Cook the spaghetti450 g until al dente, 7–8 minutes.

While the pasta cooks, heat the olive oil4 tbsp in a large, wide pan and fry the garlic and chile1 for about a minute until pale golden. Don't let it burn.

Add the drained clams and the tomatoes, if using. Cover and cook for about 8 minutes, shaking the pan every minute, until the clams open. Throw away any that stay shut.

Drain the spaghetti and add it to the clams with the clam broth120 ml, if using. Turn the heat to low, season with salt and toss until the pasta is coated, adding a splash more olive oil if you like.

Scatter over the parsley and serve hot, without cheese.