Spaghetti with Clams
Ingredients
- Ingredients
- 1 ⅕ kilograms clam
- 2 shallots
- 1 garlic clove
- 2 Tomatoes
- 1 sprig thyme
- 3 Tbsps olive oil
- 1 Tbsp butter
- 100 milliliters dry white wine
- 100 milliliters fish stock (jarred)
- 1 bunch flat-leaf parsley (chopped)
- 400 grams Spaghetti
Preparation steps
Rinse and trim the clams. Peel and dice the shallots. Peel and halve the garlic. Blanch the tomatoes in boiling water for a few seconds, then remove. Peel, quarter, remove the core, and dice. Sauté the shallots, garlic, and thyme briefly in the oil, then add the wine and clams. Cook, covered, for 5 minutes until the clams have opened. Drain the clams, taking care the cooking liquid returns to the pan. Loosen the clams from the shells, and discard any clams that don't open.
Cook the pasta in boiling salted water until al dente, and drain. Sauté the diced tomatoes in the butter, then add the clams and fish stock. bring to a boil, add the parsley, and simmer for 3-4 minutes. Add the pasta, and toss to combine. Add the clam cooking liquid, and season to taste with salt pepper, then serve immediately.
