At a glance
- Cuisine Italian
- Recipe Type
- Difficulty Easy
- Preparation time 10 mins
- Cooking time 5 mins
- Serves 2 people
- 100 ml (3.5fl oz) Extra virgin olive oil
- 2 Large cloves garlic, crushed
- 2 Handfuls of clams
- 1 Fresh tomatoes skinned
- 2 Good glugs of white wine
- 1 Handful of fresh parsley, chopped
- 1 Dried red chilli, finely chopped
- 1 Bay leaf
- 1 Pinch salt
- 0.5 tsp Butter
- 3 Handfuls of good quality dried spaghetti
- Bring a large pan of water to the boil, add a good pinch of salt and then the spaghetti. The clams will cook in the same time.
- Put the oil into another frying pan over a gentle heat and add the garlic, bay leaf, some of the parsley, dried chilli and squeeze the tomatoes into the mixture.
- Now add the clams to the pan and give it a good stir turning the clams over so they become coated in the oil, herbs, chilli and garlic. Make sure the garlic doesn’t burn.
- Next, add a good glug or two of white wine and a bit more fresh parsley. Turn the heat up slightly, and wait for the clams to steam open – they will release loads of fabulous juice into the pan. If the clams take some time to open, don’t let them fry, just add a splash of water to create some steam to help them along. Remove any clams that have not opened.
- Check that all your spaghetti has separated in the boiling water and stir it around briefly. You will know when it is done by tasting it. The pasta should not be soggy! It should still have a bit of ‘bite’ to it in the middle.
- Take the clams from the heat, add the spaghetti, and toss together. Add half a teaspoon of butter to the dish and toss it together once again. Serve with a wedge of lemon.