Tomato & Garlic Clam Spaghetti
An Original Recipe by Lorraine Elliott
Preparation time: 5 minutes
Cooking time: 10 minutes
Serves 4
- 500g/1.1lbs. spaghetti
- 500g/1.1lbs. clams
- 6 roma tomatoes
- Extra virgin olive oil for frying
- 3 cloves garlic, peeled and thinly sliced
- 1/2 cup white wine
- small handful of chives or green onions
- 1 red chilli (small if you like it hot, large if you want it less hot)
Step 1 - Boil spaghetti in plenty of salted water for 6-7 minutes. While it is cooking, chop off the stem ends of the tomatoes and squeeze the seeds and juice out into a bowl. Cut the tomatoes in half and then each half into quarters.
Step 2 - Place 1 tablespoon of oil in a frypan and saute the garlic. Add the tomato juice and add 1/2 cup of the pasta cooking water and the white wine. Simmer for a few minutes to thicken. Add the tomatoes, clams, green onions and drained pasta to the pan and simmer to coat the spaghetti and open the clams-it only takes a few minutes. Discard any clams that are still shut. Place on plates and drizzle with some oil.