Cooking instructions

1. Place the clams in a saucepan with a glug of olive oil, the chilli, garlic, parsley stems, white wine and vegetable stock and cover with a lid. Put the pan on to a medium heat and cook until the clams begin to open. 
2. Remove the pan from the heat and allow the liquid to cool. Put the clams to one side and pass the liquid through a sieve, discarding the chilli, garlic, parsley stems etc.  
3. Bring the clam stock to the boil as well as a deep pan of salted water. Cook the pasta for 2 minutes in the water then drain and add to the boiling clam stock for 2 minutes.
4. Add the butter to the pan along with the courgette batons, saffron, chopped herbs and a drizzle of olive oil.
5. Swirl everything together then add the clams. Return the pan to the heat for 40 seconds or so to warm the clams through.
6. Season with salt and a squeeze of lemon before serving.