In a deep pan, add a generous amount of extra virgin olive oil. Smash the garlic cloves to remove the skin easily, then finely chop or mince them. Toss them into the pan, with a pinch of sea salt, letting the aroma fill the kitchen.

Add the parsley stems and a pinch of the diced chillies to the pan. The heat will enhance their spice, creating a perfect base for the sauce.

Add the cherry tomatoes. As they cook, they will soften and release their natural juices, forming a beautiful, rich sauce.

Remove the parsley stems and drop in the vongole, straight from the fishmonger, without the need for purging. The freshness ensures a clean, briny taste.

Pour in the white wine, allowing the steam to rise. Cover the pan with a lid and reduce the heat slightly, letting the clams open up and the wine reduce, intensifying the flavour.

Meanwhile, bring a pot of salted water to a boil and cook the spaghetti until al dente. Fresh pasta only needs 90 seconds, while dried spaghetti takes a little longer.

As the pasta finishes, remove the lid from the vongole. The clams should be beautifully open, with their juices blending into the sauce.

Toss the pasta into the pan, letting it absorb all the flavours. Add in a drizzle of lemon juice. Stir in the chopped parsley, and more diced chilli.

Serve immediately, enjoying the delicate balance of garlic, chilli, and fresh seafood.