Clam pasta and chips for 2
What better dish to serve on a balmy summer evening than steaming plates of clam pasta. Sweet clams are steamed in a light broth of fresh tomatoes, onion, garlic and white wine and served with spaghetti or linguine pasta, topped with garlic chips for a spot of unique crunch. The ingredients here are few and simple as the clams give it most of its delicious flavour.
25 small clams
3 medium tomatoes, roughly chopped
2-3 garlic cloves, finely chopped
4-5 garlic cloves finely sliced to fry
1 small brown onion, diced
100ml dry white wine
2 tblsp of finely chopped fresh parsley
1/2 tsp sea salt
1 tsp dried chili flakes
2 tbslp of olive oil, and 200ml or so to fry the garlic
1 tblsp of butter
Spaghetti or linguine for 2
Boil some water in a large pot for the pasta. Cook the pasta according to packet instructions and have it ready around the same time as the clams or just a bit before.
Thinly slice the garlic, on a japanese mandolin if you have the nerve, and drop in the hot oil to crisp, drain onto absorbent paper and season with salt.
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. Add the onion and fry for 2-3 minutes, stirring occasionally, until translucent. Add the garlic, chili flakes and salt and stir for about 20 seconds.
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. Cover with a lid. After about 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. 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, sprinkle over the garlic chips and serve immediately.