Step 2: Prepare the clams

Pour the clams into a large bowl and leave under cold running water for roughly 20 minutes to remove any grit from the shells.

Step 3: Heat the water

Place a large pot of water on a high heat. Season with salt, add a tablespoon of olive oil and bring to the boil.

Step 4: Drain the clams

After twenty minutes pour the clams into the colander and drain.

Step 5: Cook the spaghetti

Once the water is boiling, uncover and add the spaghetti. Bring the water back to the boil, whilst stirring and cook for 8-10 minutes.

Step 6: Make the sauce

Place another pan on a high heat, add the olive oil and garlic and stir until lightly browned. Add the tomatoes, half the parsley, season with a pinch of salt and pepper and stir.

After a couple of minutes, add the white wine and reduce by half, stirring occasionally. Once reduced add the clams, stir briefly, cover and leave to cook for 4-5 minutes for the clams to open.

Step 7: Drain the pasta

Put the pasta in the colander, allow it to drain and then transfer it back to the same pan.

Step 8: Add juice to spaghetti

Using the slotted spoon to prevent any clams from falling, tip some juice from the clams over the spaghetti, and stir.

Step 9: Serve

Drizzle over some good-quality virgin olive oil and spoon a portion of spaghetti onto a serving plate. Ladle over the clams and sauce. Finally, garnish with some fresh chopped parsley to complete the dish and serve.