Spaghetti with garlic, parsley, chilli, smoked bacon lardons and clams
Finely dice the garlic and shallots. Pick the parsley and roughly chop. Cut the pancetta into lardons. Wash the clams thoroughly under cold running water, changing the bowl 3 times to get rid of any grit.
Cook the pasta in a large pan of boiling salted water for 5 minutes until al dente.
Meanwhile heat the oil in a large saucepan and add the lardons. Cook until they just start to brown before adding the shallots, garlic and chilli flakes. Cook for another minute stirring frequently, turn the heat up high and add the white wine. Bring to the boil, add the clams and cover with a lid. Cook for 3 minutes. Lift the lid to check if the clams have opened (discard any that haven't) and use tongs to transfer the pasta to the saucepan along with 2 ladles of the pasta cooking water. Cook on a high heat for 2 more minutes tossing the pasta in the sauce. Add the parsley and season to taste.
«When using clams, always under season your fish and potatoes and just check the flavour before serving as they can be quite salty depending where they are from. Many chefs will not season fish with pepper, as it can dominate the flavours of the dish.»