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4
as a starterEasy
By Caz Hildebrand and Jacob Kenedy
Published 2010
Almost everyone’s favourite, and one of the simplest things to make.
While your pasta is cooking, heat a wide frying pan over a high heat. When smoking hot, add the oil and then, quickly and all at once, the clams, garlic and chilli. Fry for a few moments (I like my garlic to just start to colour at the edges, but this is a matter of taste), then add the parsley and then the wine. Let the pan bubble away – the clams will let out some liquid as they begin to cook