Ingredients

400g spaghetti
1/3 cup olive oil
4 cloves garlic, sliced
4 red chili peppers, finely chopped
2 cups canned tomatoes, finely chopped
2 and 3/4 canned baby clams or fresh if available
1/3 cup minced parsley
2 lemons, juiced
salt and pepper.

Method

Cook the spaghetti in boiling water with a little oil until
al dente, rince under water and set aside.

Heat half of the oil and cook the garlic on low heat
until beginning to turn color. Add the chili and tomato
and cook for a few minutes.

Add the clams, parsley, lemon juice, remaining oil, spaghetti
and a little water used to cook the clams and heat
through for a further 5 minutes. Season with salt and pepper.

Note. If using fresh clams, wash under running water, scraping the shells
with a sharp knife or scourer, put them in a large pan with a little over
a gentle heat until they open. Discard any that do not open.

Serves: 4-6