Spaghetti Vongole

This is one of my very favourite pastas and one of the simplest seafood pasta dishes you can make. I love shelling the little clams (vongole) and slurping the pasta, coated with lots of garlic, parsley and clam juice. I had eaten this dish many times on the Italian Riviera, so when a supply of Tasmanian clams started to arrive in Sydney in the early 1990s I was more than pleased. I like to add some chilli flakes to give it a slight hit.