Clam vongole

1. In a large pan with boiling salted water, cook the pasta as per pack instructions. Drain and keep some of the pasta water.
2. In another large pan, cook the garlic in oil for 1 minute, add the wine and clams, and cook with the lid on for 4 minutes. Using a large slotted spoon, remove the clams into a bowl and bring the sauce up to the boil and reduce by half.
3. Using tongs, add the cooked spaghetti to the sauce, cook for another 2 minutes, stir through the chilli, lemon juice and zest and parsley. Then, pop the clams back in with any juices and give a big stir. Drizzle in more olive oil – if desired – and serve.

Spanish baked clams

1. Heat the oven to 250C
2. Pop the garlic and tomatoes into ovenproof dishes. Pop in the chorizo and sit the clams on top.
3. Place in the oven for 8 minutes, until all the clams have opened, and finish with chopped parsley.