Give the clams a rinse in a bowl of cold water, discarding any that have broken shells and don’t stay shut when you squeeze them tightly in the palm of your hand. Drain into a colander, then tip back into the bowl and keep in the fridge while you prep.

Get a kettle on to boil. Put the rice noodles into a large bowl, pour over the boiling water and leave for about 10 mins, or until softened.

Finely chop the shallots, garlic, ginger and coriander stalks. Get your largest saucepan (one with a tight-fitting lid) over a medium heat. Pour in the rapeseed oil and add the shallots, along with a pinch of salt. Cook, stirring occasionally, until soft. Add the garlic, ginger and coriander stalks, cook for 1 minute, then spoon in the ground spices.

Give everything a good mix to combine, cook for 30 seconds more until smelling amazing, then pour in the coconut milk. Turn up the heat to medium-high and bring the sauce to the boil.

Once boiling, tip in the clams. Immediately put a lid on the pan and cook, shaking the pan occasionally, for 3–4 mins until all the clams have opened.

Meanwhile, very thinly slice the pak choi and roughly chop the coriander leaves. Drain the noodles into a sieve.

Once the clams have opened, add the noodles, pak choi and most of the coriander leaves. Give everything a good toss to combine, cook for a further minute until the pak choi have just wilted, then squeeze in the lime juice. Season to taste.

Divide the curried clam noodles between four bowls and scatter over the remaining coriander to serve.