250g/8¾oz spaghetti
3 garlic cloves, crushed
200g/7oz tinned clams, drained
handful fresh parsley, chopped
handful fresh chives, snipped
1 lemon, zest only
splash white wine
2 tbsp olive oil
salt and freshly ground black pepper
Boil the spaghetti according to the packet the instructions in plenty of boiling salted water.
Drain the spaghetti, reserving about a tablespoon of the cooking water.
Add the garlic, clams, herbs, lemon zest, white wine and oil to the water left in the pan and whisk until the sauce emulsifies.
Add the spaghetti and seasoning and mix thoroughly.
Serve hot.
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