Instructions

Chop the peeled garlic and parsley finely and mix in red chili flakes. Wash the clams in cold water and remove any with broken shells.

Put a pot of water on to boil for the pasta and add when boiling.

While the water is boiling for the pasta, put the clams in a deep frying pan and cook covered over a medium to high heat until they have opened. (about 5 minutes)

Allow the clams to cool a little and then remove the meat from most of the clam shells keeping some intact. Discard the empty shells and, if necessary, filter the liquid that the clams have produced and reserve.

Cook the pasta al dente according to the instructions on the packet.

Heat half the olive oil in a frying pan or skillet. Add the shallots and cook until translucent and add garlic. Add the clams (with shells and without) with their liquid to the pan and cook for a few minutes. Then, add the white wine and cook further until the alcohol evaporates. Finally, add the parsley and the rest of the olive oil. Continue cooking for another 3-5 minutes and then turn off the heat.

When the pasta is cooked, drain it and add to the pan with the cooked clams. Mix in Parmigiano Reggiano well and serve immediately with another sprinkling of chopped parsley and fresh basil.