Serving 4, you’ll need…
1 kilo small clams
A large handful of samphire
A large handful of flat leaf parsley, leaves torn
2 cloves of garlic, finely diced
2 red chillies, deseeded and finely diced
Roughly 250g of cherry tomatoes, quartered
1 glass of white wine
Salt and pepper
Put a baking tray in the oven and preheat to 200c / 180c fan. Bring a large pan of generously salted water to a rolling boil.
While you wait for the water to boil, finely dice your garlic and the chillies and wash the samphire, removing any thicker woody stalks.
Add your spaghetti to the pan and cook for 8 minutes so that it is slightly undercooked.
Meanwhile, rinse your clams under cold water and discard any that do not close up when tapped lightly on your work surface.
When the 8 minutes is up, drain the pasta and set aside in a bowl, toss with a little olive oil.
Now pour a glug of olive oil into the same pan and place over a medium heat. Add the garlic and chilli and cook for a few minutes, stirring, until the garlic turns a light golden colour. Next add in the tomatoes and cook for a further 2 minutes.
Pour in the glass of white wine, along with the clams, then cover with a lid and give the pan a good shake. Allow to cook for around 4 minutes until all the clams have opened up.
Tear off 4 large sheets of baking parchment. Carefully pile the par-cooked spaghetti into the centre of each sheet and spoon over the clams and tomatoes. Top with a small handful of samphire, some parsley leaves and cracked black pepper, finally spooning over any liquid left in the bottom of the clam pan. Fold each parcel up, twisting the ends shut and line up on the baking tray in the oven for 5-6 minutes.