Spaghetti vongole

• 250g dried spaghetti or linguini
• 1 red chilli, deseeded and finely chopped
• 2 garlic cloves, finely chopped
• small bunch of parsley, chopped
• 200g fresh clams, washed
• Olive oil
• 150ml white wine
• 2 large plum tomatoes, diced
• 1 lemon

1 Cook your pasta in boiling salted water according to packet instructions, until al dente, then drain.

Stuffed fruit crumble

• 3 cardamom pods, seeds removed
• 75g caster sugar
• 70g desiccated coconut
• 1/2 vanilla pod, split, seeds scraped
• 1 egg white
• Zest of 1 orange, juice of half
• 4 large plums (or any soft stone fruit), halved and stoned
• Vanilla ice-cream, to serve

1 Preheat the oven to 180C/gas 4. Place the cardamom seeds in a mortar and grind to a powder. Pour into a bowl and mix well with the sugar, coconut, vanilla seeds, egg white, orange zest and juice.