Spaghetti with clams

Spaghetti with clams

By
From
The Margaret Fulton Cookbook
Serves
4-6
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
1.5kg clams
1 cup white wine
5 small ripe tomatoes, cut into large dice
1/2 small chilli, seeded and finely sliced
1 large garlic clove, finely chopped
2 tablespoons extra virgin olive oil
1/4 cup chopped parsley
salt and freshly ground pepper
375g spaghetti

Method

  1. Wash the clams thoroughly in several changes of water. Discard any that do not shut when tapped. Soak them in cold water for 1 hour, then drain them to remove the sand, rinsing them thoroughly again. Heat the wine in a large saucepan. Add one-third of the clams, cover and cook until all are open. Make sure you shake the pan to mix the clams several times during cooking. Repeat with remaining clams in 2 more lots. When cool enough to handle, remove the clams from the shells, leaving just a handful intact for the garnish. Discard the shells, reserving the flesh.
  2. Meanwhile, combine the tomatoes, chilli and garlic in a bowl with the olive oil. Add the clams and season well with salt and pepper. Stir in the parsley. Boil the spaghetti in a large saucepan of boiling, salted water until done to the bite, al dente. Drain thoroughly, return to the saucepan and toss with the clam sauce over a moderate heat, until heated through.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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