During a visit to the pretty port town of Castellammare I couldn't resist making the classic dish of the region - the chilli-spiked spaghetti vongole. Traditionally spaghetti vongole contains just clams, but as I was in Castellammare, of course I had to include some mussels.
250g live clams
150g live mussels
1 garlic clove, peeled and finely sliced
1 fresh, medium-hot red chilli, finely sliced
3 tablespoons olive oil
150ml dry white wine
3 tablespoons chopped fresh flat-leaf parsley
300g dried spaghetti
12 yellow cherry tomatoes, quartered
1) Prepare the clams and mussels. Bring a large pan of salted water to the boil.
2) Meanwhile, put the garlic and chilli in a large saucepan or wok. Add the oil and place the pan over a medium heat. As soon as the garlic starts to sizzle, add the clams and mussels.
3) Pour in the wine and stir in the parsley. Bring to the boil, cover and cook for 5-7 minutes or until the mussels have opened. Discard any mussels that remain closed.
4) Meanwhile, cook the spaghetti in the boiling water until al dente. Drain the pasta and tip it into the pan with the clams and mussels. Add the tomatoes and cook for 1 minute, stirring. Tip onto a large serving plate and serve immediately.