Spaghetti alla vongole

Yield: 4 servings

Measure Ingredient
1 tablespoon Dry white wine
400 grams Clams; (canned) in brine
1 Onion; peeled, finely
; chopped
1 Garlic clove; peeled and chopped
½ Fresh red chilli; seed and chopped
½ Fresh green chilli. seeded and chopped
450 grams Spaghetti; (dried)
1 400 g can chopped plum tomatoes
1 400 g can whole plum tomatoes
1 tablespoon Chopped oregano; (fresh) or dried
1 tablespoon Tomato puree
2 tablespoons Olive oil

Heat a pan. Add olive oil and heat again. Add the garlic and onion, stir and leave to sweat. Then put in the red and green chillies, oregano and allow to cook for 5 minutes, stirring frequently. Next add the chopped tomatoes and whole tomatoes, the tomato puree and white wine. Remember to stir well. Bring all this to the boil, stirring frequently, allow to boil for 20 minutes or until the sauce has thickened and then add a little of the brine from the clams to the tomato sauce.

In another large pan of water bring to the boil and add the spaghetti, stirring a little to keep the pasta separate and let it cook for 15-18 minutes, or until al dente. Drain the pasta when ready and add the clams to the sauce and heat through.

Season with a little salt and a sprinkle of freshly ground black pepper.

Place the pasta in a large bowl and toss it in 1-2 tbsp of olive oil.

Transfer the pasta to a serving bowl and add the sauce over the pasta and sprinkle with freshly chopped parsley or oregano.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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