Speedy spaghetti with clams

Speedy spaghetti with clams

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Cooking time

Ready in 15-20 minutes

Skill level

Easy

Servings

Serves 2

This simple Italian pasta dish uses jars of clams in tomato sauce – a great time-saver

Nutrition and extra info

Nutrition info

Nutrition

kcalories
385
protein
19g
carbs
72g
fat
3g
saturates
0g
fibre
3g
sugar
0g
salt
2.17g

Ingredients

  • 175g spaghetti
  • 2 x 130g jars clams in tomato sauce
  • splash of wine, whatever you have
  • 1 garlic clove, finely crushed
  • handful parsley
  • freshly grated parmesan, to serve (optional)

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Method

  1. Firstly, cook the pasta. Boil the kettle, then three-quarters fill a large pan with boiling water. Add some salt – the water will seethe – then coil in the spaghetti. Simmer, uncovered, for 12 mins or according to pack instructions.
  2. Meanwhile, to make the sauce, tip the clam sauce into a small pan, pour in the wine and add the garlic. Simmer for a few mins while you coarsely chop the parsley, then stir into the sauce and grind in a good amount of black pepper.
  3. Drain the spaghetti and tip into a warmed bowl. Pour in the sauce and toss well. Serve at once, with grated parmesan scattered over if you like.

Recipe from Good Food magazine, January 2005

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Comments

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agil6101's picture

I use tinned vongole. I cook them through in a pre-made sauce of fried onions, grated carrot, a little chopped garlic and half a leg of celery cooked into tinned tomato or fresh, if I have the time.

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