This is a light, fresh and yet full-flavoured pasta dish. It makes the perfect summer pasta recipe. It is a such a quick recipe to make.
Prep Time:10 minutes
Cook Time:10 minutes
Total Time:20 minutes
Yield:4 Servings 1x
1Kg small fresh clams
1tsp olive oil
3 cloves garlic, chopped
½ tsp dried chilli flakes
1/2 x 25g pack fresh parsley, chopped
125ml white wine
200g cherry tomatoes, quartered
300g dried spaghetti
Soak the clams in water for a few minutes then drain in a colander. Repeat this process a couple of times to get rid of any sand. Rinse and drain well.
Cook the spaghetti in boiling, salted water according to the packet instructions.
Heat the olive oil in a large stockpot over a medium heat. Add the garlic, chilli flakes and half the parsley. Cook for about 1 minute until you start to smell the garlic, add the clams and wine. Place a lid over the pan and turn up the heat to high. Cook for 5 minutes or until all the shells have opened.
Remove from the heat. Discard any clams that have not opened. Remove about half of the clams from their shells, discard these shells and return the clam meat back to the pan, leaving the rest of the clams in their shells.
Add the cherry tomatoes, season with salt and pepper. Return to a medium heat for 2 minutes.
Drain the spaghetti when it is ready and add it to the clams, tossing with a pair of tongs.
Serve immediately in bowls and garnish with the remaining parsley.