Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Cook the pasta in a large pan of salted boiling water until just al dente. Drain, reserving some of the cooking water.
Meanwhile, heat the olive oil in another large pan and stir in the garlic, turmeric and chilli flakes, letting them sizzle gently for 1-2 minutes. Add the clams, stirring quickly to coat. Season generously then add the wine and stir again. Cover with a lid and leave for a couple of minutes to cook.
Take off the lid, stir again and tip in the pasta, the butter, tomatoes and a couple of spoonfuls of the pasta cooking water. Stir and allow the liquid to reduce slightly and coat the pasta. Taste and season again, if needed, then toss through the coriander and serve immediately.