Name: Spaghetti with clam sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 350 gram dried spahetti; 3 tablespoon olive oil; 1 medium onion, finely diced; 4 clove garlic, thinly sliced; 1 small red chilli, finely sliced; 3/4 cup dry white wine; 1 kilogram clams, washed; 2 tablespoon butter; 1/4 cup fresh parsley, roughly chopped; salt and pepper; 1/2 lemon

Ingredients

350 gram dried spahetti

3 tablespoon olive oil

1 medium onion, finely diced

4 clove garlic, thinly sliced

1 small red chilli, finely sliced

3/4 cup dry white wine

1 kilogram clams, washed

2 tablespoon butter

1/4 cup fresh parsley, roughly chopped

salt and pepper

1/2 lemon

Method

1.Cook spaghetti in plenty of boiling salted water for 1 minute less than packet instructions. Drain pasta, reserving ½ cup cooking water. Set aside.

2.While pasta cooks, heat oil in a large saucepan. Add onion, garlic and red chilli. Cover and cook, stirring occasionally, until onion is soft – about 5 to 6 minutes.

3.Pour in wine and bring to a boil. Cook 2 minutes or until liquid is reduced by half.

4.Add clams. Cover and simmer, 3 to 4 minutes, shaking pot occasionally, until clams have opened wide. Discard any that are still closed.

5.Add the warm pasta to clams. Continue to cook until pasta is al dente, about 1 minute. Remove from heat and stir in butter and parsley. Add some reserved cooking water to thin sauce if necessary. Season with salt, pepper and a squeeze of lemon.

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