Melt the butter in a frying pan and fry the breadcrumbs until golden-brown and crisp.
Stir in half of the parsley
thyme
salt and freshly ground black pepper and mix until well combined.
Cook the spaghetti
according to packet instructions
in a large pot of salted water. Drain
mix with three tablespoons of the oil and set aside.
Meanwhile
heat a lidded frying pan and add the razor clams and half of the wine. Cover with a lid and cook for 2-3 minutes until all of the clams have opened.
Strain the razor clams and reserve the cooking liquid. Remove the razor clams from their shells and discard the intestine. Chop the razor clams and set aside.
Heat the remaining olive oil in the frying pan used to cook the razor clams and fry the chorizo for 2-3 minutes or until the oil is coloured. Add the uncooked clams
remaining white wine
garlic and chillies. Cover with a lid and cook for 3-4 minutes
or until the clams have opened. (Discard any clams that haven’t opened.)
Add the reserved chopped razor clams
reserved cooking liquor and cooked spaghetti. Mix until well combined. Stir in half of the parsley.
Season
to taste
with salt and freshly ground black pepper.
To serve
spoon the spaghetti into each of four serving bowls
spoon over any juices and sprinkle over the breadcrumbs.
