Spaghetti Vongole

Clean the clams by giving then a quick rinse in water.

Heat the extra virgin olive oil in a large saucepan that has a tight-fitting lid.

Add chorizo and fry for 3 minutes or until golden.

Add the garlic, shallots.

Chilli flakes and white wine and bring to the boil.

Add the clams and cover.

Steam over a high heat for 3-4 minutes, shaking the pan, until the shells open.

Meanwhile, cook the spaghetti in plenty of boiling salted water until al dente (about 8 minutes), then drain well.

Add the spaghetti and chopped parsley to the saucepan and toss through.

Season with sea salt and freshly ground pepper and serve in four deep pasta bowls.