Spaghetti and Clams
Ingredients
- Ingredients
- 14 ozs Spaghetti
- 38 ozs clam
- 2 shallots
- 1 garlic clove
- 2 Tomatoes
- 1 sprig thyme
- 2 Tbsps olive oil
- 3 ozs white wine
- 3 ozs fish stock
- 1 bunch flat-leaf parsley
Preparation steps
Rinse and trim the clams. Peel and coarsely chop the shallots. Peel and halve the garlic. Blanch the tomatoes in boiling water. Remove the tomatoes from the water and peel. Remove the core and the seeds, and finely dice. Heat the oil in a pan, then sauté the shallots, garlic, and the thyme. Add the clams, then deglaze the pan with the white wine. Cover the pan and cook for 6-8 minutes. Cook the mixture until the clams have opened. Remove the clams. Remove the clams from almost all of the shells. Keep a few in the shell, and discard any clams that haven't opened.
Cook the spaghetti in boiling salted water until al dente. Drain the spaghetti thoroughly. Bring the clam broth to a boil with the fish stock and the diced tomatoes. Mix in the parsley and simmer for 3-4 minutes. Mix in the spaghetti and toss until combined. Add the clams in the shell and the shelled clams to the spaghetti to warm through. Serve the spaghetti immediately.
