1 onion, peeled
2 cloves garlic, crushed
60 ml (4 tbsp) olive oil
6 beef tomatoes, peeled and diced or 425 g (15 oz) canned tomatoes
60 ml (4 tbsp) white wine
salt and freshly ground
pepper
1 small can clams, drained
350 g (12 oz) spaghetti
15 g (1/2 oz) butter
pinch of nutmeg
15 g (2 tbsp) freshly chopped parsley
2 cloves garlic, crushed
60 ml (4 tbsp) olive oil
6 beef tomatoes, peeled and diced or 425 g (15 oz) canned tomatoes
60 ml (4 tbsp) white wine
salt and freshly ground
pepper
1 small can clams, drained
350 g (12 oz) spaghetti
15 g (1/2 oz) butter
pinch of nutmeg
15 g (2 tbsp) freshly chopped parsley
method
1. Dice the onion finely, peel and crush the garlic.
2. Heat the oil in a saucepan or large frying pan and cook over a low heat until the onion is transparent.
3. Add the tomatoes, white wine and seasoning. Simmer for 10 minutes. Add the clams and heat gently for a further 6 minutes.
4. Meanwhile cook the spaghetti in plenty of boiling salted water for about 12 minutes. Drain and toss in a little melted butter. Add a shake of pepper and nutmeg.
5. Add the parsley to the spaghetti and stir well. Combine with the clam sauce and serve at once on heated plates.
6. If you are using fresh clams scrub the shells and wash well in several batches of cold water to remove sand and grit.
7. Place them in a frying pan with half the white wine and cook over a high heat until the shells open.
8. Strain and use the juice in the sauce. Remove the fish from the shells and heat through in the sauce as above.
Variation Add 45 ml (3 tbsp) single cream to the sauce before serving.
2. Heat the oil in a saucepan or large frying pan and cook over a low heat until the onion is transparent.
3. Add the tomatoes, white wine and seasoning. Simmer for 10 minutes. Add the clams and heat gently for a further 6 minutes.
4. Meanwhile cook the spaghetti in plenty of boiling salted water for about 12 minutes. Drain and toss in a little melted butter. Add a shake of pepper and nutmeg.
5. Add the parsley to the spaghetti and stir well. Combine with the clam sauce and serve at once on heated plates.
6. If you are using fresh clams scrub the shells and wash well in several batches of cold water to remove sand and grit.
7. Place them in a frying pan with half the white wine and cook over a high heat until the shells open.
8. Strain and use the juice in the sauce. Remove the fish from the shells and heat through in the sauce as above.
Variation Add 45 ml (3 tbsp) single cream to the sauce before serving.
serving amount
serves 4
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