A dozen of white clams
Sea salt and freshly ground black pepper
150g Linguini Pasta
3 fat garlic cloves, peeled and finely chopped
1 red chilli, sliced
75ml dry white wine
4 basil leaves
2 tbsp flat-leaf parsley, finely chopped
3.Tip the clams into a colander set over a large clean bowl. Discard any that have not opened. Pour the clam juices back into the pan and boil for a few minutes until thickened slightly. Throw in the parsley, then taste and adjust the seasoning. Clams are naturally salty so you may find that you only need pepper. Meanwhile, bring a large pan of salted water to the boil for the pasta. When it comes to a rolling boil, add the pasta and cook for 2-3 minutes until al dente.
4.Drain the pasta thoroughly. Immediately add to the sauce and toss to coat. Return the clams to the pan and toss again. Divide between warm plates and serve immediately.