A light, seafood pasta dish which is full of flavour and Italian style. A great meal for any occasion. Enjoy our Spaghetti
Step 1: You will need
Pour the clams into a large bowl and leave under cold running water for roughly 20 minutes to remove any grit from the shells.
Place a large pot of water on a high heat. Season with salt, add a tablespoon of olive oil and bring to the boil.
After twenty minutes pour the clams into the colander and drain.
Once the water is boiling, uncover and add the spaghetti. Bring the water back to the boil, whilst stirring and cook for 8-10 minutes.
Place another pan on a high heat, add the olive oil and garlic and stir until lightly browned. Add the tomatoes, half the parsley, season with a pinch of salt and pepper and stir.
After a couple of minutes, add the white wine and reduce by half, stirring occasionally. Once reduced add the clams, stir briefly, cover and leave to cook for 4-5 minutes for the clams to open.
Put the pasta in the colander, allow it to drain and then transfer it back to the same pan.
Using the slotted spoon to prevent any clams from falling, tip some juice from the clams over the spaghetti, and stir.
Drizzle over some good-quality virgin olive oil and spoon a portion of spaghetti onto a serving plate. Ladle over the clams and sauce. Finally, garnish with some fresh chopped parsley to complete the dish and serve.