Ingredients

• 200g spaghetti/linguine
• olive oil
• red pepper, chopped
• 3 or 4 cloves of garlic, crushed
• 125g frozen clams, defrosted and drained
• handful of parsley, chopped
• 1/4 litre of fish stock (include any remaining clam juice)
• salt and pepper

Method

1. Get a big pot of generously salted water going on the stove to cook your pasta. When the water boils, cook the spaghetti until al dente.

2. Heat some olive oil in a saucepan and fry the red pepper for 5 mins.

3. Add the garlic and clams and fry for another 2 or 3 minutes.

4. Drain the pasta and add to the saucepan along with the parsley and stir well. Add a little of the stock to the saucepan and cook for 2 or 3 minutes.

5. Add a little more oil, season to taste, and serve.