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Spaghetti Alla Vongole
Yields: 4 serving(s) - Preparation Time: 25 minutes
Ingredients
- 1 tablespoon(s) dry white wine
- 400 gram(s) clams; (canned) in brine
- 1 onion; peeled, finely chopped
- 1 garlic clove; peeled and chopped
- 1/2 fresh red chilli; seed and chopped
- 1/2 fresh green chilli. seeded and chopped
- 450 gram(s) spaghetti; (dried)
- 1 400 gram(s) can chopped plum tomatoes
- 1 400 gram(s) can whole plum tomatoes
- 1 tablespoon(s) chopped oregano; (fresh) or dried
- 1 tablespoon(s) tomato puree
- 2 tablespoon(s) olive oil
Directions
- Heat a pan.
- Add olive oil and heat again.
- Add the garlic and onion, stir and leave to sweat.
- Then put in the red and green chillies, oregano and allow to cook for 5 minutes, stirring frequently.
- Next add the chopped tomatoes and whole tomatoes, the tomato puree and white wine.
- Remember to stir well.
- Bring all this to the boil, stirring frequently, allow to boil for 20 minutes or until the sauce has thickened and then add a little of the brine from the clams to the tomato sauce.
- In another large pan of water bring to the boil and add the spaghetti, stirring a little to keep the pasta separate and let it cook for 15-18 minutes, or until al dente.
- Drain the pasta when ready and add the clams to the sauce and heat through.
- Season with a little salt and a sprinkle of freshly ground black pepper.
- Place the pasta in a large bowl and toss it in 1-2 tbsp of olive oil.
- Transfer the pasta to a serving bowl and add the sauce over the pasta and sprinkle with freshly chopped parsley or oregano.
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