Clams with Chilli Spaghetti
2 tbsp olive oil
1 garlic clove, crushed
1 red chilli, finely chopped
1 x 400g/14oz can tomatoes
900g/2lb clams in their shells, washed and scrubbed
150ml/¼ pint/scant ⅔ cup white wine
4 tbsp chopped fresh parsley
1 Cook the spaghetti in a large pan of salted boiling water according to the pack instructions.
2 Meanwhile, heat the oil in a large pan. Add the garlic, chilli and tomatoes and cook for 5 minutes, stirring gently.
3 Add the clams and wine. Cover the pan with a lid and cook over a high heat for 3–4 minutes until the clams open – discard any that remain closed.
4 Drain the pasta, return to the pan, then add the clams with the sauce and the parsley. Toss together gently and serve.
|Clams with Chilli Spaghetti|