Easy spaghetti vongole

1. 1

   Scrub the clams, discarding any that stay open when tapped sharply.

2. 2

   Place the clams into a pan over a high heat. Add two tablespoons of water, cover with a lid and cook for 3-4 minutes, or until all the shells have opened. Discard any clams which have not opened after five minutes.

3. 3

   Remove the clam flesh from the shells and dip them quickly into their cooking water to rinse off any sand. Strain the clam juices from the pan through a sieve lined with muslin or kitchen paper and save the liquid.

4. 4

   Heat the olive oil in a pan over a medium heat. Add the garlic and fry until the garlic begins to colour, then add the anchovy paste and parsley and stir-fry for about 30 seconds.

5. 5

   Add the chopped tomatoes and the strained clam juices (if you are using a jar of clams, use the brine from the jar). Bring to the boil, then reduce the heat and simmer for 20-25 minutes.

6. 6

   Cook the spaghetti according to packet instructions and drain.

7. 7

   When ready to serve, add the clam flesh to the tomato sauce and stir well. Mix the sauce into the cooked spaghetti.

8. 8

   To serve, spoon the sauce and spaghetti into bowls.

1 serving ≈ 263 g

Nutrition values are estimates. - means data is unavailable.