Spaghetti con Vongole e Calamari

The important thing here is timing: the calamari has to be tender & you need the seafood cooking while you par-cook the spaghetti. Then they can be tossed together at the right moment & the spaghetti can finish off its cooking in the lovely thick seafood sauce. I like to use vongole veraci (carpet shell clams). Your clams will probably have been purged of sand already but check with the fishmonger, otherwise you’ll need to soak them for a day in well-salted water, changing the water