Cheat’s spaghetti with clams

Cheat’s spaghetti with clams

Spaghetti alle vongole con pomodoro

By
From
Tuscany
Serves
4
Photographer
Helen Cathcart

I was shown this cheat’s version of a clam sauce one year, which uses a jar of pre-prepared clams in brine, and thought it was delicious, despite being made in just 10 minutes. This sauce works well with spaghetti or linguine. You can also reduce the sauce on the hob and serve it as a topping for polenta crostini.

Ingredients

Quantity Ingredient
4 tablespoons extra-virgin olive oil
400g tin italian plum tomatoes
280g tin clams in brine, drained
320g dried spaghetti

For the battuto

Quantity Ingredient
20g parsley leaves and fine stalks, plus a few more leaves, roughly chopped, to serve
1 small garlic clove, peeled
salt
freshly ground black pepper
fresh red chilli, finely chopped, to taste
or 1/4 teaspoon dried chilli flakes

Method

  1. Make a battuto with the parsley, garlic, a good pinch of salt, a generous twist of pepper and some chilli by finely chopping them together on a board with a sharp knife.
  2. Heat the oil in a large frying pan over a gentle heat, add the battuto and fry it for about 3 minutes until the garlic is slightly golden but not burnt. Add the tomatoes and wash the tin out with approximately 100 ml of hot water and stir through. Break them up with a potato masher. Cook for around 20 minutes over a medium heat, adding the drained clams halfway through.
  3. Meanwhile, cook the spaghetti according to the packet instructions and time it so the pasta will be just cooked when the sauce is ready.
  4. Tip the freshly cooked and drained spaghetti into the pan and toss to combine. Serve straight away with the parsley leaves.
Tags:
Italy
Italian
Caldesi
Tuscany
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