Spaghetti alle vongole (Spaghetti with Clams)

Ingredients

• 700grams small fresh clams 
• 3 tablespoons olive oil
• 3 cloves of garlic, crushed and finely chopped
• 1 tablespoon anchovy paste, or 4 drained anchovy fillets, finely chopped
• 400 grams of skinned chopped tomatoes 
• 1/2 cup white wine
• 2 tablespoons flat leaf parsley
• 400 grams cooked spaghetti
• Salt and pepper to taste

Method

• Wash and scrub the clams and put in a large saucepan.  
• Cover pan with lid and place over a high heat for 3-4 minutes.  Give this a shake every minute, until all the clams have opened and discard any that remain closed.
• Strain into a sieve and reserve the clam juice.  
• In a separate pan, heat oil and add the garlic until lightly coloured.  
• Stir in the anchovy paste/fillets and then add the tomatoes along with the reserved clam juice and wine.
• Add the parsley and bring to the boil, then simmer, uncovered for 20 minutes.
• Add seasoning to taste and toss in the spaghetti until well coated with the clam mixture.