Ingredients

The following ingredients have 2 Servings
  • 25 - clams, fresh, small
  • 3 - tomatoes, medium, roughly chopped
  • 2-3 - garlic cloves, finely chopped
  • 1 - onion, small, diced
  • 100 - ml dry white wine
  • 2 - tablespoons parsley, finely chopped, fresh
  • 1/2 - teaspoon sea salt
  • 1 - teaspoon dried chili pepper flakes
  • 2 - tablespoons olive oil
  • 1 - tablespoon butter
  • - spaghetti (or linguine for two)

Instruction

  • Boil some water in a large pot for the pasta and cook the pasta according to instructions on package.
  • Have it ready around the same time as the clams or just a bit before. Soak the clams in a bowl of cold water for about 10 minutes, drain and rinse under cold running water. Heat the oil and butter over a medium heat in a large, heavy-based pot and add the onion and fry for 2-3 minutes, stirring occasionally, until translucent. Next add the garlic, chili flakes and salt and stir for about 20 seconds. Now add the chopped tomatoes and fry for about 7 minutes until their juice starts to evaporate. Turn the heat up to medium-high and add the clams to the pot and cover with a lid, after 2 - 3 minutes add the wine to the pot, cover again and shake the pot from side to side. Cook the clams for a further 5 minutes or until they open, then add the parsley and stir with a wooden spoon, cover and shake pot again. Drain the pasta and then pour the clam mixture on top, stir well and serve immediately.
  • Have it ready around the same time as the clams or just a bit before.
  • Soak the clams in a bowl of cold water for about 10 minutes, drain and rinse under cold running water.
  • Heat the oil and butter over a medium heat in a large, heavy-based pot and add the onion and fry for 2-3 minutes, stirring occasionally, until translucent.
  • Next add the garlic, chili flakes and salt and stir for about 20 seconds.
  • Now add the chopped tomatoes and fry for about 7 minutes until their juice starts to evaporate.
  • Turn the heat up to medium-high and add the clams to the pot and cover with a lid, after 2 - 3 minutes add the wine to the pot, cover again and shake the pot from side to side.
  • Cook the clams for a further 5 minutes or until they open, then add the parsley and stir with a wooden spoon, cover and shake pot again.
  • Drain the pasta and then pour the clam mixture on top, stir well and serve immediately.