Clam Spaghetti

Serves: 8

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Total Time: 25

Prep Time: 10

Cook Time: 15

• 150 ml (¼ pint) olive oil
• 3  garlic cloves
• 150 ml (¼pint) dry white wine
• 2  x 400g cans chopped tomatoes
• salt and ground black pepper
• a squeeze of lemon juice
• 450 gram(s) (1lb) spaghetti or linguine
• 1.1 kilogram(s) (2½lb) clams
• fresh chives, parsley and lemon wedges to garnish

Method

1. Heat the olive oil in a large, heavy-based pan. Crush the garlic, add to the oil and cook for 30sec. Add the white wine and allow to bubble for 1min, then add the tomatoes and bubble for a further 2min. Season with salt, pepper and the lemon juice.
2. Cook the spaghetti in a pan of boiling, salted water, according to packet instructions. Drain and return to the pan with a little of the cooking liquid. Clean clams and add to the tomato sauce, cover and simmer for 1min or until the clams have opened up (discard any that stay closed). Toss the cooked pasta with the sauce and serve with a good grinding of black pepper. Garnish with fresh chives, parsley and lemon wedges.

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