I decided to make this for Neil when he got back from a training weekend at Bala.
As described in Fish it really is simple, spaghetti cooked until tender is added to a pan that has had the clams cooking for a few minutes in olive oil garlic, white wine, parsley and chilli.
It was simple and tasty, the clams did seem like they had a lot of shell for the amount of meat
In the book Mitch comments that he likes carpet shell clams I think mine were more rug clams.
Wonder how one tells the difference between the different types?
scores on the doors - 5 for now needs more practice and bigger clams
