Instructions

1. 2 hours before cooking, rinse the clams in cold water and place them in a bowl of cold water in the fridge. The clams will release their sand; you will see all the sand at the bottom of the bowl when you take them out.

2. Bring water to a boil for the pasta in a large pot.

3. Find a pot big enough for the clams, add 2 tbsp olive oil and heat.

4. Sauté the shallots and half the garlic (1 clove) until the onion is translucent.

5. Pour in white wine, cover with a lid and raise the heat. Let the clams cook for 3-4 minutes or until they open. Throw away any clams that do not open.

6. You can choose whether to strain the broth. I do not, because there is so much flavor in the onion.

7. Pick the meat out of about half the clams. Keep the rest in their shells for decoration.

8. Use a large frying pan or the same pot you cooked the clams in.

9. Add 3 tbsp olive oil, tomatoes, chili and garlic and simmer for 3-4 minutes.

10. Add the clam broth and let it reduce so the flavors come together.

11. Add the clams and parsley, pour over the pasta and mix.

12. Season with salt and pepper and squeeze over lemon.

13. Serve and enjoy!