Along with many Italians, our favourite Ferragosto treat is to head down to the beach. You find everything you need: sea, sun, gelato, and a multitude of fine eateries a mere flip flop from your zed bed. Here’s a recipe for a classic seaside favourite.
Put the clams in a bowl of cold, salted water for half an hour. Then rinse them under some running water and throw away any that are open (i.e. dead). Heat the wine in a pan and add the clams. Cover and cook at a high heat for five minutes until they have opened. Take the pan off the heat and scoop out the clams. Sieve the nice liquid that is left in the pan and set aside.
Heat the olive oil in a large pan, add the chopped chilli and garlic and cook for a couple of minutes. Then add the liquid from the calms and simmer uncovered. Salt to taste.
Meanwhile prepare the spaghetti as directed on the pack. When the sauce has thickened up, add the clams and the parsley and simmer for a couple of minutes.
Drain the pasta and add it to the sauce. Mix and serve with a garnish of parsley.