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Spaghettini with clams and cherry tomato
Spaghettini with clams and cherry tomato
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Summer spaghettini with clams and cherry tomatoes, best enjoyed with a glass of wine.
Ingredients:
  • 400g spaghettini
  • 18.20 gm extra virgin olive oil
  • 1 red onion, finely chopped
  • 2 cloves garlic, crushed
  • 1 long red chilli, seeded, finely chopped
  • 500g clams, cleaned
  • 250g punnet cherry tomatoes, halved
  • 125ml (1/2 cup) dry white wine
  • 1/4 chopped parsley
  • 1 jar basilico pasta sauce
Instructions:
  • Prepare the spaghettoni by cooking in a large saucepan of salted boiling water until al dente according to package instructions. Drain thoroughly.
  • Heat oil in a large nonstick pan over medium heat. Sauté onion for 3-4 minutes, then add garlic and chili and cook for 1 more minute, stirring occasionally.
  • Add the clams and tomatoes to the pan and turn up the heat to high. Cover and cook for 2 minutes. Pour in the wine and continue to cook covered until the clams open up. Sprinkle half of the parsley over the dish.
  • Separate half of the clams from their shells, discarding the empty ones. Stir in the Barilla Basilico sauce and simmer for 2 minutes.
  • Toss the drained pasta in the pan for 1-2 minutes, sprinkle with the remaining parsley. Serve in bowls, drizzle with extra virgin olive oil if desired.

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