Clean the clams and prepare the tomatoes. Bring a large pan of salted water to the boil.

Cook the spaghetti as per the instructions on the packet until tender and just offering a little resistance to biting or ‘ al dente ‘.

While the spaghetti is cooking heat the oil in a large, heavy-bottomed frying pan. Carefully cook the shallot without colouring then add the garlic and chilli. Stirring constantly cook for a couple more minutes over a gentle heat so the garlic doesn’t burn.

Add the wine and increase the heat and reduce by half. Add the tomato, sugar, and clams and cover with a lid.

Cook for a couple of minutes and add half of the chopped parsley and recover. Give the pan a good shake and cook for a couple more minutes.

Remove the pan from heat and take of the lid. Using a pair of tongues pick through the clams and discard any unopened ones. Season generously with sea salt and black pepper.

Drain the pasta in a colander and return to the pan. Pour over the cooked clam mixture and the remaining parsley and toss together with the tongues. When all of the pasta is coated in sauce transfer to bowls and serve.