Ingredients
1kg fresh clams in the shell, cleaned - SEE NOTE BELOW 
400g spaghetti 
3 tbsps parsley, finely chopped 
150ml white wine 
2 garlic cloves, finely chopped 
½ tsp dried chilli flakes 
4 tbsps olive oil 
Fresh lemon 
½ tsp fine sea salt 
10 grinds of freshly ground black pepper

Method
Start 2 hours before you want to eat.  Put the clams into lots of heavily salted water. 

Drain the clams from the salted water and rinse really well, you want to ensure all the grit is removed. 

Bring a large pan of heavily salted water to the boil and when it gets to a rolling boil, add the spaghetti.  

Heat 2 tablespoons of the oil and the garlic and chilli flakes in a large frying pan over a medium-high heat for 2 minutes, constantly stirring to ensure the garlic does not burn. Add the clams and pour in the wine. Cover and shake gently and then cook until they are all open, about 5 minutes.  

Meanwhile, this step is optional.  You can leave the clams in their shells or you can remove them for easier eating, I can't help but love sucking the shells as I go but I know this is not for everybody.  If you don't want the shells then remove the clam flesh from the shells of ¾ of the clams. 

Drain the clam liquid through a muslin cloth lined sieve over a jug as any remaining grit will be removed.  Quickly rinse the large pan and put the clams and liquid back into it and put the heat back on.  Don't over drain the pasta, I usually remove it with tongs so that some of the liquid clings to the pasta.  Put the spaghetti into the pan along with the remaining olive oil and parsley.  Cook for 2-3 minutes tossing and stirring regularly. Cut off ⅓ of the lemon and squeeze the juice in.  The cooking liquid and olive oil should emulsify and coat the pasta.  Grind in the pepper, stir through and serve.