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Recipe

Spaghetti with clam sauce

Clams are the hero of this sophisticated pasta dish.

Feb 14, 2013 4:00am
  • 25 mins cooking
  • Serves 4
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Ingredients

Spaghetti with clam sauce
  • 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

Spaghetti with clam sauce
  • 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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