Vongole Spaghetti

Method

1. Cook the pasta in a large saucepan of lightly salted boiling water until al dente. Drain well.
2. Heat 2 tablespoons of the olive oil in a large saucepan over medium heat. Add the chilli and garlic and cook, stirring, for 1–2 minutes or until aromatic. Add the diced tomato and cook for 30 seconds.
3. Drain the clams and add them to the pan with the wine. Increase the heat to high, cover and cook for about 4 minutes or until the clams have opened. Discard any that remain closed.
4. Add the pasta, parsley and remaining olive oil to the clams and toss to combine. Season with sea salt and freshly ground black pepper. Serve with lemon wedges.