Ingredients

The following ingredients have 4 Servings
  • 8 cups clam (washed)
  • 2 shallots (diced)
  • 1 clove garlic cloves (roughly chopped)
  • 2 tomatoes (skin scored underneath)
  • 1 sprig thyme
  • 3 Tbsps olive oil
  • 1 Tbsp butter
  • 0.375 cup dry white wine
  • 0.375 cup Fish broth (or stock)
  • 1 bunch flat-leaf parsley (chopped)
  • 14 ozs Spaghetti

Instruction

  • Drop the tomatoes into boiling water for a few seconds, refresh in cold water, then skin, quarter, deseed and dice.
  • Heat the oil and briefly saute the shallots, garlic and thyme. Deglaze with white wine and add the drained clams.
  • Cover and cook for about 5 minutes, until the clams have opened. Drain the clams but retain the cooking liquid.
  • Remove the clams from their shells apart from a few to garnish. Discard any clams that have not opened.
  • Meanwhile cook the spaghetti in plenty of boiling, salted water until al dente, then drain well.
  • Heat the butter and saute the diced tomatoes, then add the clam cooking liquid and the fish broth.
  • Bring to a boil, add the parsley and simmer for 3 to 4 minutes. Add the spaghetti, season to taste and finally add the shelled and unshelled clams and reheat briefly in the hot broth. Serve at once.