Dried porcini with tomato, garlic and clams

Method

1. Soak the mushrooms for about 30 minutes in enough warm water to rehydrate. Drain and coarsely chop.
2. Heat the oil in a medium saucepan over a moderate heat. Stir in the mushrooms, garlic and chilli flakes and cook for 2 minutes, or until the garlic is aromatic but not brown.
3. Add the tomatoes and cook over a moderate heat for 5–8 minutes, until thick and rich.
4. Stir in the clams and the white wine, then put a lid on the pan and turn up the heat. Cook until the clams open up. As they open, remove them to a waiting bowl so as not to overcook them. Continue until all the clams have cooked and have released their juices into the tomato sauce. Discard any that refuse to open.
5. With the clams all cooked and reserved on a plate, reduce the tomato and mushroom mix until slightly thickened, about 6–8 minutes, and stir in the chopped parsley.
6. Cook the pasta in salted boiling water until al dente, as per the packet instructions, and drain, reserving a little of the pasta cooking water in case you need it to loosen the sauce. Add the cooked pasta to the tomato and porcini sauce, adding a spoonful or so of the cooking liquid if necessary.
7. Reunite the cooked clams with the pasta in the pot and serve immediately.