Spaghetti alle vongole

Method

1. Clean the clams thoroughly (see tip). Discard any with broken shells.
2. Drain the clams and put them in a wide, deep frying pan with 2 tbsp of the oil and half the rosemary. Cover and heat. When the pan is very hot, shake it regularly over the heat to help the clams open up.
3. After 6-7 minutes, any clams that are going to open should have done so. Discard any closed clams, drain the rest, then reserve the clams and their liquid.
4. Heat the remaining oil in the deep frying pan with the garlic and remaining rosemary for a few minutes. Add the clams, strain over the reserved liquid, then add the wine. Mix everything together and bring to the boil, then cover and immediately take off the heat.
5. Meanwhile, bring a large pot of salted water to a rolling boil. Add the spaghetti and stir. Cover and return to the boil. Uncover and boil until tender, then drain and return to the pot.
6. Pour the clams and any juices over the spaghetti, then toss together. Add the parsley and plenty of freshly ground black pepper, toss again and transfer to a warmed platter or bowl. Drizzle with oil and serve at once.