Spaghetti con vongole

Spaghetti con vongole

By
From
Encyclopedia of Food and Cookery
Serves
3-4

If you can get fresh clams, by all means use them for this dish; about 500 g will be required. Scrub and steam open, remove clams from shells and rinse out any sand. Tinned clams are very good too.

Ingredients

Quantity Ingredient
3 tablespoons oil
2 garlic cloves, crushed
3 tomatoes, peeled, seeded and chopped
1 tablespoon tomato paste
290g tinned clams, drained
freshly ground black pepper
250g spaghetti
2 tablespoons parsley, chopped
salt

Method

  1. Heat oil in a saucepan and fry garlic a moment, then add tomatoes and tomato paste. Cook over a gentle heat for about 20 minutes. Add clams and season with salt and pepper. Heat through gently.
  2. Meanwhile, cook spaghetti in boiling salted water until al dente. Drain and place in a heated serving dish. Pour sauce over spaghetti and toss to mix well. Sprinkle with chopped parsley.
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