Ingredients
Method
1.Preheat oven to 200°C/400°F.
2.Pick leaves from bunch of basil; reserve 1 cup of the smallest leaves (keep remaining leaves for another use). Tie basil stalks together with kitchen string.
3.Place tomatoes, lemon wedges and basil stalks in a baking dish with 2 tablespoons of the oil; season, then toss to coat. Roast for 15 minutes or until tomatoes soften.
4.Discard basil stalks. Squeeze juice from lemon wedges over tomatoes; discard wedges. Mash half the tomatoes with a fork.
5.Meanwhile, cook pasta in a large saucepan of boiling water or until almost tender.
6.Heat remaining oil in a large, deep frying pan over medium-high heat; cook onion and garlic for 5 minutes or until softened. If you are a chilli fan, simply add 1 fresh long finely chopped red chilli. Add vongole and wine; boil, stirring, for 1 minute.
7.Cook, covered, for 5 minutes or until vongole just open. Add tomato mixture, spaghetti and three-quarters of the reserved basil leaves, then season; toss to combine.
8.Serve in bowls topped with remaining basil leaves.
Vongole (clams) will need to soak in salted water for 30 minutes before starting this recipe. Fast-cooking clams are packed with a good dose of iron, B vitamins and the mineral chronium, which the body needs to regulate blood glucose levels.
Note
