Spaghetti with Razor Clams

Method

1. Finely chop the garlic, chili pepper, and parsley.
2. Place the razor clams in a large pan. Add the olive oil, chopped garlic, chili, and parsley. Pour in half a glass of dry white wine and season with black pepper.
3. Cover the pan with a lid and cook over high heat until the clams open (about 2-3 minutes).
4. Meanwhile, bring a large pot of salted water to a boil. Cook the spaghetti until al dente, reserving some pasta water.
5. When the clams are open, reduce their cooking liquid slightly if needed.
6. Transfer the drained spaghetti to the pan with the clams. Toss well over medium heat, adding a splash of pasta water if the sauce is too dry.
7. Once the pasta is well coated and the sauce has thickened slightly, remove from the heat.
8. Sprinkle with fresh parsley and mix gently.
9. Plate the spaghetti, optionally grate some lemon zest on top and drizzle a little extra virgin olive oil.
10. Serve immediately.