Seafood spaghetti
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 500g clams
- olive oil
- 1 anchovy, rinsed
- 3 cloves garlic, chopped
- 1 × 400g tin plum tomatoes
- 150g spaghetti
- 1 lemon, zested plus a squeeze of lemon juice
- a handful flat-leaf parsley, chopped
Method
- STEP 1
Cover the clams with cold water and 1 tbsp of salt and leave for 5 minutes. This helps to get rid of any sand that may be inside them. In a large saucepan (one that has a fitted lid), heat 1 tbsp olive oil. Add the anchovy and garlic and cook until golden. Slightly crush the tomatoes with a fork and add to the garlic. Simmer for 10 minutes then season. Cook the pasta following the pack instructions.
- STEP 2
Add the clams to the tomato sauce and put the lid on. Let them steam open for 5 minutes and then toss with the pasta and a squeeze of lemon. Mix the lemon zest and parsley and stir through just before serving.
