- 140g spaghetti
- 500g fresh clams in shells
- 2 ripe tomatoes
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 fat garlic clove chopped
- 1 small or half a large fresh red chilli finely chopped
- splash white wine (about half a small glass)
- chopped parsley
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
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Put the water for the spaghetti on to boil. Rinse the clams in several changes of cold water. Discard any that are open or damaged. Cover the tomatoes with boiling water, leave for 1 min, then drain and slip off the skins, Remove the seeds and chop the flesh.
Cook spaghetti according to pack instructions. Meanwhile, heat the oil in a large pan, add the garlic and chilli, then fry gently for a few seconds. Stir in the tomatoes, then add the clams and a splash of wine, salt and pepper and bring to the boil. Cover the pan and cook for 3-4 mins, until the clams are open. Drain the pasta, then tip into the pan with the parsley and toss together. Serve in bowls with bread for mopping up the juices.