Clam Pasta With Garlic & White Wine - Australia
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- clams, fresh, small
- tomatoes, medium, roughly chopped
- garlic cloves, finely chopped
- onion, small, diced
- ml dry white wine
- tablespoons parsley, finely chopped, fresh
- teaspoon sea salt
- teaspoon dried chili pepper flakes
- tablespoons olive oil
- tablespoon butter
- spaghetti (or linguine for two)
Soak the clams in a bowl of cold water for about 10 minutes, drain and rinse under cold running water.
Heat the oil and butter over a medium heat in a large, heavy-based pot and add the onion and fry for 2-3 minutes, stirring occasionally, until translucent.
Next add the garlic, chili flakes and salt and stir for about 20 seconds.
Now add the chopped tomatoes and fry for about 7 minutes until their juice starts to evaporate.
Turn the heat up to medium-high and add the clams to the pot and cover with a lid, after 2 - 3 minutes add the wine to the pot, cover again and shake the pot from side to side.
Cook the clams for a further 5 minutes or until they open, then add the parsley and stir with a wooden spoon, cover and shake pot again.
Drain the pasta and then pour the clam mixture on top, stir well and serve immediately.