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Byline: Sara Sinclair

Here's an absolute favourite of mine. Clams are in season and a wonderful way of turning simple pasta into something very special.

If you haven't tried clams before, this is a great introduction. Anchovy paste is a revelation - useful for adding an extra little touch of savoury flavour to many things.

Scrub the clams, discarding any that stay open when tapped sharply. Place them in a pan over a high heat. Add two tablespoons of water, cover with a lid and cook for three to four minutes, or until all the shells open.

Discard any that have not opened after five minutes. Remove the clam flesh and dip them quickly into their cooking water to rinse off any sand. Strain the clam juices from the pan through a sieve lined with muslin or kitchen paper and save the liquid.

Heat the olive oil in a pan over a medium heat. Add the garlic and fry until the garlic begins to colour. Add the anchovy paste and two tablespoons of the parsley and stir for about 30 seconds.

Add the tomatoes and the strained clam juice. Bring to the boil, then reduce the heat and simmer for 20-25 minutes.

Cook the spaghetti until just al dente (still with a little bit of bite) and drain. Add the clam flesh to the tomato sauce and stir well.

Mix the sauce into the spaghetti and serve in warm bowls sprinkled with parsley.
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Title Annotation:Features
Publication:Daily Record (Glasgow, Scotland)
Article Type:Recipe
Date:Mar 24, 2012
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