This is a very modern Italian dish. Although you can make it with champagne or other sparkling wine, the nutty bitterness of prosecco is the best choice.

• 320g (11 oz) spaghetti
• 3kg (6 ½ lbs) small clams, well washed
• 3 cloves garlic, crushed
• 2 tbsp parsley leaves, roughly chopped
• 2 dried chillies, finely chopped
• 3 tbsp olive oil
• 2 lemons
• 250ml (½ pint) prosecco

1. Heat the olive oil in a thick-bottomed pan, and cook the garlic until it starts to brown. Chuck in the chilli, clams and Prosecco, then cover and cook on a high heat for three minutes or so to open the clams (chuck out those that don’t open). Season to taste and keep warm while you cook the spaghetti.
2. Cook the spaghetti and add to the sauce, mixing it all together over a high heat. Pick out any empty shells and add some parsley and lemon before serving.