Ingredient:
About 3 dozen fresh clams in their shells, cleaned
2 tbsp olive oil, plus extra for tossing
1 onion, chopped
1 garlic clove, crushed
¼ tsp chilli powder
1 ×400 g can chopped tomatoes
4 tbsp dry white wine
Salt and black pepper
500 g (1 lb) spaghetti
2 tbsp chopped parsley
Method:
Holding each clam in a tea towel, insert a thin knife blade between the shells and twist the knife to open the shells. Reserve 4 clams for garnish. Remove the remaining clams from their shells, cut them into bite-sized pieces, and set aside with any juices.
Heat the olive oil in a large pan, adds the onion and garlic, and cook gently, stirring occasionally, for 3-5 minutes until softened but not coloured. Add the chilli powder and cook gently, stirring, for 1 minute.
Add the tomatoes and wine, season with salt and pepper, and bring to a boil. Simmer, uncovered, for about 15 minutes or until the mixture has thickened.
Meanwhile, cook the spaghetti in a large saucepan of boiling salted water for 8-10 minutes until juts tender. Drain, then toss the spaghetti in a little olive oil to prevent sticking. Transfer to warmed serving bowls.
Add the parsley, and the clams and their juices to the tomato mixture, and cook for 2 minutes. Do not cook longer or the clams will toughen.
Transfer the spaghetti to warmed serving bowls. Taste the sauce for seasoning, then spoon over the spaghetti, serves at once, garnished with the reserved clams in their shells.
About 3 dozen fresh clams in their shells, cleaned
2 tbsp olive oil, plus extra for tossing
1 onion, chopped
1 garlic clove, crushed
¼ tsp chilli powder
1 ×400 g can chopped tomatoes
4 tbsp dry white wine
Salt and black pepper
500 g (1 lb) spaghetti
2 tbsp chopped parsley
Method:
Holding each clam in a tea towel, insert a thin knife blade between the shells and twist the knife to open the shells. Reserve 4 clams for garnish. Remove the remaining clams from their shells, cut them into bite-sized pieces, and set aside with any juices.
Heat the olive oil in a large pan, adds the onion and garlic, and cook gently, stirring occasionally, for 3-5 minutes until softened but not coloured. Add the chilli powder and cook gently, stirring, for 1 minute.
Add the tomatoes and wine, season with salt and pepper, and bring to a boil. Simmer, uncovered, for about 15 minutes or until the mixture has thickened.
Meanwhile, cook the spaghetti in a large saucepan of boiling salted water for 8-10 minutes until juts tender. Drain, then toss the spaghetti in a little olive oil to prevent sticking. Transfer to warmed serving bowls.
Add the parsley, and the clams and their juices to the tomato mixture, and cook for 2 minutes. Do not cook longer or the clams will toughen.
Transfer the spaghetti to warmed serving bowls. Taste the sauce for seasoning, then spoon over the spaghetti, serves at once, garnished with the reserved clams in their shells.
