Hubbub

Fettuccine alle vongole

Serves four

If there's a dish we consider a Hubbub "signature", this is it. Fresh clams - or cockles - superb quality pasta, sweet garlic and a feisty chilli kick. Oh, and once you've soaked the clams, it's ready in 20 minutes too.

Ingredients

1kg Palourde clams
4tbsp extra virgin olive oil
4 fat cloves garlic, finely sliced
1 white onion, finely sliced into semi-circles
1 dried chilli, crumbled
2tbsp flat-leaf parsley, chopped
Sea salt
Black pepper
250g Fettuccine
200ml dry white wine
1kg Palourde clams

What to drink?

Italy - Grillo IGT Mont'albano, Organic

£7.25 each
From Earth Natural Foods

£7.25

Organic
Suitable for vegetarians

Method

1. Soak the clams in heavily salted cold water for 1 hour, refreshing the water after 30 minutes. Drain, discard the water.

2. Put a large pan of salted water on to boil, ready to cook the pasta.

3. Get a large pan with a lid on a medium heat and allow it to heat up. Add the extra virgin olive oil along with the garlic, onion, dried chilli, half the parsley and generous amounts of salt and pepper. Cook, stirring frequently until soft.

4. Put your pasta on to cook, and boil until al dente.

5. When the garlic and onion are sweet and soft, add the wine and turn up the heat. After 5 minutes add the clams, put the lid on and shake the pan as they cook. After about 3 or 4 minutes the clams will start to open, keep shaking the pan around until all of them have opened. Take the pan off the heat. Get rid of any clams that have remained closed.

6. Drain the cooked pasta and add to the pan of clams along with the remaining parsley. Stir for a further minute or two to let the cooking juices from the clams be absorbed into the pasta.