Name: Tomato Clam Pasta
Prep time: 20 min
Cook time: 20 min
Total time: 70 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 200g spaghetti; 500g fresh clams (scrubbed); 300g San Marzano peeled tomatoes (crushed); 100ml dry white wine; 3 cloves garlic (sliced); Chilli flakes; Flat-leaf parsley (chopped); Extra virgin olive oil; Salt

Recipes

Tomato Clam Pasta

By littlelane

Briny fresh clams steamed open in white wine with garlic, then tossed in a light cherry tomato sauce with parsley. The clam liquor adds a deeply savoury, sea-salt quality that no seasoning can replicate. Cook the clams just until they open overcooked clams become rubbery. This quick pasta is ready in 25 minutes and tastes like the Italian coast.

LL

Written by

littlelane

Ingredients list:

5 cloves of garlic
2 red chillis
3 pieces of anchovies
750g of clams
400g cherry tomatoes
1 glass of white wine
1/2 lemon (if needed)
300g spaghetti
Pasta water
Olive oil to cook
Extra virgin olive oil to finish

Directions:

Difficulty: Easy
Feeds: 3 people
Cooking time: 30-45 minutes

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Prepare the Aromatics: Thinly slice the garlic and chili. Adjust the amount of chili based on your preferred spice level.
Infuse the Base: In a pot, add olive oil and gently sauté the garlic and chili over low heat until softened- avoid browning the garlic.
Add the Anchovies: Stir in the anchovies and cook until they fully dissolve into the flavoured oil, forming a rich, savoury base.
Cook the Clams: Add the clams to the pot followed by the white wine. Cover with a lid and cook until all the clams open up.
Reduce the Sauce: Once the clams have opened, remove them from the pot. Continue simmering the liquid until reduced by about half.
Add the Tomatoes: Add cherry tomatoes to the reduced sauce and cook gently for at least 15 minutes to develop depth and sweetness.
Cook the Pasta: While the sauce simmers, cook your pasta in heavily salted water until al dente. Reserve some pasta water before draining.
Combine Sauce & Pasta: Add the cooked pasta to the sauce along with a splash of pasta water. Toss and adjust consistency as needed.
Finish the Dish: Return the clams and any clam juice to the pot. Drizzle in some extra virgin olive oil and season to taste.
Plate & Serve: Serve a generous portion of pasta and clams, finishing with a final drizzle of evoo.