Recipe Method

Add the clams to a large bowl of cold, salty water. Leave to sit for 30 minutes, changing the water halfway.

Slice 2 strips of pancetta into lardons and add to a large pan (ideally, one with a lid). Cook over a medium/low heat to allow the fat to render and then slightly increase the heat to crisp up the pancetta.

While the pancetta cooks, finely chop the shallot, garlic and chilli. Halve the tomatoes and season with salt & pepper.

Once crispy, remove the pancetta, keeping the rendered fat in the pan.

Add the shallot, garlic and chilli to the pan over a medium heat. Cook for 10 minutes before increasing the heat and adding the tomatoes. Cook for 10 minutes to break the tomatoes down and then add a splash of water to loosen the sauce (use wine if you like). Keep at a gentle simmer.

Bring a large pot of salty water to a boil for the pasta. Drain the clams.

Add the pasta to the water.

Add the clams to the tomato sauce and place a lid over the top.

Remove the lid fully once the clams have opened. This will take around 5 minutes. Tear in some fresh basil.

Once the pasta is al dente, add straight to the sauce. Mix well until the clams and pasta are nicely coated in the tomato sauce.

Spoon the pasta and clams into bowls and then top with the crispy pancetta.