Spaghetti with Clams and Tomatoes

Heat a tbsp of oil in a deep pan, and once hot, add the clams and cover with the lid. Cook for 4 mins, shaking occasionally, until all have opened (discard any that remain closed). Remove from the pan, and keep warm in a bowl.
Add the rest of the oil to the pan, and cook the tomatoes and garlic gently with the juice from the clams, for about 20 mins. Season well. Add the clams back to the sauce with the parsley, stir, then mix with the spaghetti before serving.

30 mins

4 serving

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