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1
Bring a large pan of water to the boil, add a good pinch of salt and then the spaghetti.
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2
The clams will cook in the same time.
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3
Put the oil into another frying pan over a gentle heat and add the garlic, bay leaf, some of the parsley, dried chilli and squeeze the tomatoes into the mixture.
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4
Now add the clams to the pan and give it a good stir turning the clams over so they become coated in the oil, herbs, chilli and garlic.
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5
Make sure the garlic doesn't burn.
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6
Next, add a good glug or two of white wine and a bit more fresh parsley.
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7
Turn the heat up slightly, and wait for the clams to steam open - they will release loads of fabulous juice into the pan.
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8
If the clams take some time to open, don't let them fry, just add a splash of water to create some steam to help them along.
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9
Remove any clams that have not opened.
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10
Check that all your spaghetti has separated in the boiling water and stir it around briefly.
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11
You will know when it is done by tasting it.
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12
The pasta should not be soggy!
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13
It should still have a bit of `bite' to it in the middle.
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14
Take the clams from the heat, add the spaghetti, and toss together.
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15
Add half a teaspoon of butter to the dish and toss it together once again.
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16
Serve with a wedge of lemon.
