• Put a LGE saucepan of water on the boil.

• Add 2 TBSNS of table salt to the water.

• When water has reached a rolling boil, add pasta & cook for approx 8 - 12 mins or until al dente.

• Meanwhile in a LGE frying pan (which must have fitted llid) heat oil over medium heat.

• Add garlic. Stir around. BE EXTRA CAREFUL NOT TO BURN. You don't want it to brown.

• Add the wine. It should bubble and hiss. Then add the juice and zest of lemon, Lucky Taco hot sauce & parsley.

• Before you drain your perfectly cooked spaghetti, take a cup of the starchy, salty pasta water and set aside.

• Drain pasta and set aside.

• Add clams to the frying pan of delicious garlicky, zesty, spicy liquor. Turn up the heat and put the lid on.

• Cook (and shake the pan from side to side occasionally) for about 5 minutes or until all the clams have opened.

• Discard any clams that do not open.

• Add drained spaghetti & mix everything together with tongs.

• Taste taste taste! If it needs more liquid, add some of the reserved pasta water.

• Season with salt & pepper to taste. If you think it needs more citrus & heat - just add some more!

• Serve between 2 big bowls and enjoy!

• PS - don't forget a spare bowl to put all your empty sucked clam shells in!