Ingredients
- 1 kg (2 lb 4 oz) small fresh clams (vongole) in shells, cleaned or 750 g (1 lb 10 oz) tinned clams in brine
- 1 tablespoon lemon juice
- 4 tablespoons olive oil
- 3 garlic cloves, crushed
- 850 g (1 lb 14 oz) tinned chopped tomatoes
- 250 g (9 oz) spaghetti
- 4 tablespoons chopped parsley
Method
1. Place the cleaned clams in a large saucepan with the lemon juice. Cover the pan tightly and shake over medium heat for 7-8 minutes until the shells open (discard any clams that do not open in this time). Remove the clams from their shells. If using tinned clams, rinse well, drain and set aside.
2. Heat the oil in a large saucepan. Add the garlic and cook over low heat for 5 minutes. Add the tomatoes and stir well. Bring to the boil and simmer, covered, for 20 minutes. Add the clams to the sauce and season with freshly ground black pepper. Stir until heated through.
3. Meanwhile, cook the pasta in a large saucepan of rapidly boiling salted water until al dente. Drain well and return to the pan. Add the sauce and chopped parsley and toss gently.
