Spaghetti with Clam Sauce
Ingredients
- fresh clams, cockles or vongole
- 6 Tbsp olive oil
- 1 clove garlic, peeled and chopped
- 1 dried chilli, finely chopped, or a good pinch or more chilli flakes
- ½ tin (or less) chopped tomatoes - don't overdo the tomatoes.
- salt
- freshly ground black pepper
- 75g per person dried spaghetti, spaghettini or, as recipe in book says, vermicelli
- chopped parsley
Method
- Thoroughly was the clams, discarding those that are broken, seem empty or refuse to close even when give a sharp tap. I usually have about 10% wastage.
- Put the clams in a large pan with a lid and place over low heat. Shake the pan from time to time and keep on heat until the clams have opened. Save the liquid in the pan for the sauce. Pick the clams from their shells, and discard the shell but keep a handful of clams as garnish.
- Heat the oil in a separate pan and fry the garlic and chilli without letting them brown. Add the tomatoes and cook for 6-7 minutes. Add some, or all, of the reserved liquid to make a sauce and add the picked clams and cook for another 1-2 minutes. Taste for salt and season with salt and pepper accordingly.
- Meanwhile, cook the spaghetti in plenty of salted water - tasting till cooked to your liking (al dente for italians) - this is probably a minute or two less than the packet says. Mix the pasta with the sauce and serve with sprinkled chopped parsley
Book Author
italian