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Ingredients
Method
- 400g live clams
- 4 tbsp olive oil
- 1 chopped shallot
- 125g spaghetti
- 1 large tomato, deseeded and chopped
- 2 peperoncino chillies, chopped
- 125ml white wine
- Chopped parsley
- Fry the shallot in the oil for 7 mins to soften, and meanwhile cook the pasta until al dente. Drain and reserve a cup of cooking water. Add the tomato and chillies to the shallot, season well, then tip in the wine and simmer for a couple of mins. Add the clams, top with the pasta and stir well. Cook for 3 mins until all the clams have opened, and loosen a little with the cooking water. Scatter with parsley, and serve.
20 mins
2 serving
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