This light yet flavorful dish is an Italian classic that we love: pasta infused with garlic, briny clams, white wine and chiles.
Drizzle a little extra-virgin olive oil into a large pan. Add the garlic and chiles, then cook gently until golden.
Add the clams and the white wine and bring to a boil. Cover the pan and cook for about 5 minutes, until the clams open. Give the pan a shake and discard any clams that do not open.
Cook spaghetti in a large pot of salted water until al dente. Drain the pasta, then tip into the pan with the clams. Add the parsley, season with salt and pepper, and toss together.