Sunday, 17 August 2008

Spaghetti Alla Vongole

That's Spaghetti and Clams for most of us....A quick and easy dish. The sauce is a nice alternative to the heavier meat based sauces that are often served with Pasta. If you don't like or can't get Clams, use canned Tuna or peeled Prawns instead.

You need:

290g Canned Baby Clams
400g tin Chopped Tomatoes
4 tablespoons Dry White Wine
1 large clove Garlic - crushed
350g Spaghetti - or a suitable amount to feed 4
2 tablespoons Olive Oil
2 tablespoons fresh Parsley - chopped
Salt and Pepper to taste

Heat the Olive Oil in a large pan. Add the Garlic and then the Tomatoes to the Oil. Stir well and cook for a minute or two on gentle heat.

Drain the Clams but reserve half the liquid. Add this reserved liquid and the Wine, to the Tomato. Cook at a simmer for approx 20 mins, stirring every now and then.

Meanwhile, bring a large pan water to the boil and add the Spaghetti. Cook as per packet instructions.

Now add the Clams into the thickened Tomato sauce and heat them gently for 2-3 mins, without bringing to the boil. Season to taste.

Drain the Spaghetti and place in serving bowls (or bowl). Spoon the Tomato/Clam sauce over the top and serve with the chopped Parsley sprinkled on top

Feeds 4

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