Clam and Tomato Spaghetti

Serves 4
Preparation time 10 minutes
Cooking time 20–25 minutes


2 tablespoons olive oil
1 onion, sliced
2 garlic cloves, finely chopped
1 red chilli, deseeded and finely chopped (optional)
250 g (8 oz) cherry tomatoes, quartered
125 ml (4 fl oz) dry white wine
2–3 tablespoons chopped parsley
1 kg (2 lb) live clams, cleaned (discard any that don’t shut when tapped)
400 g (13 oz) wholemeal spaghetti
1½ tablespoons truffle oil
salt and pepper

Clam and Tomato Spaghetti

Heat the olive oil in a large saucepan over a low heat, add the onion and garlic
and cook for 12–15 minutes or until softened. Add the chilli, if using, tomatoes,
white wine and parsley and season with salt and pepper. Bring to the boil, then
reduce the heat and simmer for 2–3 minutes.

Add the clams, cover with a tight-fitting lid and cook gently for 4–5 minutes or
until they have opened. Discard any clams that remain closed.

Meanwhile, cook the spaghetti in a large saucepan of salted boiling water for
10–12 minutes, or according to the packet instructions, until al dente. Drain well
and place in a serving dish.

Heap the clam and tomato sauce over the spaghetti, drizzle with the truffle oil
and sprinkle with pepper. Serve immediately with crusty bread.

For mixed seafood fettucine, replace the spaghetti with 400 g (13 oz) fettucine and cook the pasta as above. Make the tomato sauce as above, leaving it to simmer for 10 minutes after adding the wine. Omit the live clams and stir through 400 g (13 oz) raw peeled fruits de mer or seafood selection, and cook for 5 minutes or until the seafood is cooked through and piping hot. Serve with the fettucine as above, drizzled with basil or chilli oil.

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