Spaghetti with clamsmato sauce
Pasta, clams and tomato sauce...it can’t be any simpler or classic, but jeez it is delicious!
- 500 gr spaghetti
- 1 kg clams
- 800 gr tomato concasse
- 3 pcs chopped shallots
- 2 pcs crushed garlic cloves
- 3-4 pcs sliced chilies
- 20 cl dry white wine
- 100 gr coarsely chopped fresh coriander
Place the clams in a large cooking pot with a lid. Cook over high heat for a few minutes and stir occasionally. The clams are ready when open.
Keep the juices and pass through a thin mesh sieve.
Remove the clams from the shells, keep to one side.
Boil the pasta as per the instructions on the packet.
Sweat the chopped shallots before adding the garlic and chilies. Continue cooking for a minute then pour in the wine, the clam juices and the tomato concasse. Simmer for 5 minutes.
Add the clam meat and the fresh coriander into the tomato sauce, stir to combine.
You can add the spaghetti in the clamsmato sauce or you can serve it separately, your choice!
- There is no oil or liquid required to open the clams. The clams will cook in their own juice and open when ready.
- We do not use salt and pepper for the sauce as the clam juice is salty enough and the chilies substitute the regular pepper.
Calories: 543kcalCarbohydrates: 104gProtein: 24gFat: 3gCholesterol: 11mgSodium: 255mgFiber: 7gSugar: 9gVitamin A: 3466IUVitamin C: 35mgCalcium: 78mgIron: 3mg