Ingredients
- 700grams small fresh clams
- 3 tablespoons olive oil
- 3 cloves of garlic, crushed and finely chopped
- 1 tablespoon anchovy paste, or 4 drained anchovy fillets, finely chopped
- 400 grams of skinned chopped tomatoes
- 1/2 cup white wine
- 2 tablespoons flat leaf parsley
- 400 grams cooked spaghetti
- Salt and pepper to taste
Method
- Wash and scrub the clams and put in a large saucepan.
- Cover pan with lid and place over a high heat for 3-4 minutes. Give this a shake every minute, until all the clams have opened and discard any that remain closed.
- Strain into a sieve and reserve the clam juice.
- In a separate pan, heat oil and add the garlic until lightly coloured.
- Stir in the anchovy paste/fillets and then add the tomatoes along with the reserved clam juice and wine.
- Add the parsley and bring to the boil, then simmer, uncovered for 20 minutes.
- Add seasoning to taste and toss in the spaghetti until well coated with the clam mixture.
