2 kilograms small clams
2 tablespoons vegetable oil
3 spring onions, thinly sliced
1 red capsicum, thinly sliced
2 tablespoons julienned fresh ginger
1 stalk lemongrass, very finely chopped
3 cloves garlic, crushed
1 long red chilli, seeded and thinly sliced
1⁄2 cup dry white wine
1⁄2 cup mint leaves
juice of 1 lime
200 grams squid ink spaghetti
Clean any sand from the clams by putting them in a large bowl of cold water for 5 minutes. Drain and repeat once more.
Heat the oil in a large saucepan and cook the spring onions, capsicum, ginger, lemongrass, garlic and chilli for 5 minutes. Add the wine and clams, cover and cook until the clams have opened, stirring occasionally. Discard any that don’t open.
Cook the spaghetti in plenty of boiling, well salted water until al dente. Drain well and tip into the saucepan with the clams. Toss and stir in the mint leaves and lime juice. Tip into a large bowl and serve immediately with extra lime wedges.