Ingredients

• 8 Razor clams
• 250ml white whine
• 400g surf clams, rinse the clams in salted water
• 4tbsp parsley
• 4 garlic cloves, finely crushed
• 2-3 small red chillies, finely chopped
• juice and zest of half a lemon
• 500g spaghetti, pre-cooked and refreshed in cold water

Method

1. Razor Clams: Rinse the razor clams under running water until all the sand has been rinsed out. Place the razor clams in a saucepan (you will need a large flat one to fit the clams) with the wine, garlic. Place over a high heat and cover and cook for 3-5 minutes until all the clams have opened (shake the pan regularly). Discard any clams that refuse to open. Strain the cooking liquid from the clams into a small saucepan. Remove the flesh from the shell. Cut out the black stomach and rinse the flesh clean. Slice the clams into 3-5 pieces.
2. Sauté the garlic and chilli in the olive oil in a large frying pan with a lid for 1 minute. Add the surf clams and lemon cover with lid and allow to steam for 3-4 minutes until the clams have opened (any that don't open discard). Add the spaghetti, razor clams and a couple of tablespoons of the cooking liquid. Cook until heated through. Stir in the parsley and lemon zest. Serve.