Sungold Vongole

Rinse the clams in cold water then transfer to a large bowl and cover with very cold water, I sometimes chuck in a couple of ice cubes too. Keep them in the fridge for 30 mins-2 hours to help draw out some of the grit.

Drain the clams and prepare the ingredients (everything seems to happen at once with a vongole so preparation is key!). Bring a pot of salted water to the boil and cook the spaghetti.

Heat a good glug of olive oil in a wide pan over a medium heat. Gently fry the sliced garlic and chilli flakes until fragrant, about 2 minutes. Turn up the heat a little and, working quickly, tip in the tomatoes, drained clams and the wine then put the lid on. Let everything steam together for a few minutes, lifting the lid to check most have opened and discard any that haven’t.

Once the spaghetti is almost finished cooking but still quite al dente, transfer it to the pan, along with a splash of pasta water. Add in the cold, cubed butter and toss everything together to create a silky sauce. Finish with a good squeeze of lemon, a few grinds of pepper and a handful of fresh basil or chopped parsley. Season to taste and serve up into bowls.