- 175g spaghetti
- 2 x 130g jars clams in tomato sauce
- splash of wine, whatever you have
- 1 garlic clove, finely crushed
- handful parsley
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- freshly grated parmesan, to serve (optional)
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
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.
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.
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.
Give it a twistUse any other long pasta instead of spaghetti – tagliatelle and linguine are both good. If you have basil handy, throw in a handful of roughly chopped leaves before serving.