Cook pasta in boiling water until al dente. Drain, rinse and set aside.
Heat olive oil at medium heat in sautéed pan. Add shallots and gently sautéed for 1 minute. Add crushed red pepper and fennel seed and sautéed for 1 minute. Add diced red peppers and spinach and cook for 2 minutes. Add clams, lemon juice, white wine, seasoning and sliced olives. Turn up heat to high and cover with tight fitting lid. Add chopped parsley; cook for approximately 5 minutes.
When clams have opened, remove 2/3 of them and remove from their shells. Add shelled clams back into pot. Discard empty shells. Reserve remaining clams in shell.
Divide pasta into bowls and garnish with the remaining opened clams in shell. Finish with Parmesan cheese.
CHEF's TIP!
Try with some of your favourite other seafood options, like mussels.
