Ingredients
1 x 500g packet spaghetti
3 tbsp olive oil
1 red onion
finely diced
4 cloves garlic
finely chopped
1 tsp dried chilli flakes
1 can (400g) diced tomatoes
1 cup water
1kg clams
cleaned and ready to cook
1 cup parsley
chopped
Equipment
- 1 large pot
- 1 large frying pan
Instructions
- Bring a large pot of salted water to the boil and cook pasta according to packet instructions.
- Meanwhile, heat the olive oil in a large frying pan and cook the onion for a few minutes or until softened. Add the garlic and chilli and stir for 1 minute.
- Tip in the tomatoes, plus half a cup of water and stir well. Let simmer for 2 minutes and then add the clams.
- Bring the heat up a little so the mixture is bubbling nicely, cover and cook for 5 minutes.
- By this time, the clams should all have opened up. Drain the pasta and tip into the tomato and clam sauce, toss gently and serve sprinkled with lots of freshly chopped parsley.
Notes
Tip
You should discard all clams that don’t open. They may not have been live or fresh when you bought them.
Tip
I always add plenty of salt to the water when cooking pasta. Pasta water should be as salty as the sea.
