Recipe home
Pasta with cherry tomatoes and clams
Ingredients
350g/12oz pappardelle
1tbsp olive oil
1 red onion, chopped
2 garlic cloves, crushed
2 x 400g cans cherry tomatoes in rich tomato juice
2 tbsp tomato and chilli paste
2 x 180g cans baby clams (£1.28 for 180g from Tesco), drained from brine
A fresh, mediteranean main course
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Method
1. Cook pappardelle in boiling salted water for 10 mins, till tender yet still with a slight bite. Drain, then heat oil in same pan and add onion and garlic. Cook for 5 mins.
2. Stir in canned cherry tomatoes, tomato and chilli paste and clams. Return pasta to pan and warm through. Pasta with cherry tomatoes and clams.
Top tip: Add a handful of fresh chopped parsley or basil, if you have some.
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