Clam & Prosecco spaghetti
Heat the oil in a heavy pan. Add the garlic, and sauté until just coloured. Add the chillies, clams and Prosecco, cover and cook over a high heat for about 3 minutes until the clams open. (Discard any clams that do not open.) Season with salt and pepper. Keep warm.
Cook the spaghetti in lightly salted boiling water until al dente, drain and add to the clam sauce. Toss together over a high heat for 2 minutes. Remove any empty shells. Check the seasoning, and serve garnished with the parsley.