Spaghetti With Clams
|Clam/Other small shellfish||1 1⁄2 Pound (6 Cup / 750 Gram)|
|Olive oil||30 Milliliter (2 Tablespoon)|
|Garlic||1 Clove (5 gm), crushed|
|Ripe tomatoes||1 Pound, peeled and chopped (1 3/4 Cup / 450 Gram)|
|Freshly ground black pepper||To Taste|
|Spaghetti||14 Ounce (400 Gram)|
|Boiling water||1 3⁄4 Pint (4 1/2 Cup / 1 Liter)|
|Dry white wine||3 1⁄2 Fluid Ounce (A Small Glass)|
|Chopped parsley||1 Tablespoon|
Clean the clams thoroughly under running water.
Put the olive oil in a bowl and cook for 30 seconds. Add the garlic and cook for 1 minute. Add the tomatoes, cover with vented cling film (plastic wrap) and cook for 4 minutes, until soft. Season with salt and pepper and keep warm.
Hold the spaghetti in a large pot and pour the boiling water over it. Push the spaghetti down into the water, add a pinch of salt and a few drops of oil, cover and cook for 2 minutes. Set aside, covered.
Put the clams in a pot with the white wine, cover and cook for 2—3 minutes, until the shells open. Set aside.
Drain the spaghetti and stir in the tomato sauce. Drain the clams and pile on top of the pasta.
Sprinkle with parsley.