Back home
Ingredients
Method
- 180g dried spaghetti
- 2 tbsp olive oil
- 2 sliced garlic cloves
- 250g cherry vine tomatoes, halved
- 100ml white wine
- 500g fresh clams, cleaned
- Handful of chopped parsley
- Cook the pasta in boiling salted water until al dente, then drain and save a cup of cooking water. Meanwhile, heat the oil in a frying pan and cook the garlic with a pinch of salt for 2 mins, then stir in the tomatoes and cook for 2 mins more.
- Add the wine to the pan and simmer for a minute or so. Tip in the clams, cover with the lid and cook for 3 mins, then remove the lid and bubble gently until the clams have all opened (discard any that remain closed). Add the drained pasta to the pan with the clams, along with a splash of cooking water. Toss together, season to taste, then stir through the parsley just before serving.
15 mins
2 serving
Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!
Build my box