Spaghetti with clamsmato sauce
Pasta, clams and tomato sauce...it can’t be any simpler or classic, but jeez it is delicious!
EQUIPMENT (click pictures for details)
Ingredients
- 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
Instructions
- 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!
Notes
- 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.
Nutrition for 1 portion
Calories: 543kcalCarbohydrates: 104gProtein: 24gFat: 3gCholesterol: 11mgSodium: 255mgFiber: 7gSugar: 9gVitamin A: 3466IUVitamin C: 35mgCalcium: 78mgIron: 3mg
Tried this recipe?Let us know how it was! #culinaryambition