AT A GLANCE
"Using butter is an unusual choice for cooking clams; most recipes call for olive oil," says Rogers. "This recipe comes from a restaurant on the beach near Fiumicino, and the butter makes the sauce deliciously thick, coating the pasta."
|01||Cook spaghetti in a large saucepan of boiling salted water until al dente (8-10 minutes).|
|02||Meanwhile, combine oil, garlic, chilli and half the butter in a frying pan over medium-high heat, season to taste and fry until fragrant (30-40 seconds). Add clams and parsley and toss to combine. Add wine, cover with a lid and cook, shaking the pan occasionally, until clams open (4-6 minutes).|
|03||Drain spaghetti, reserving a small amount of pasta water. Add spaghetti and remaining butter to clams and toss to combine, adding reserved pasta water if necessary to loosen sauce. Serve hot.|