Ingredients:
- 500g good quality fettuccine (egg pasta preferred)
- 1 medium brown onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 ripe tomatoes, seeded and finely chopped
- 1 teaspoon of red chilli, fresh or dried
- 1 kg fresh clams, rinsed and drained
- 1 cup of dry white wine
- 1 cup of Italian parsley, finely chopped
- olive oil
- salt and pepper, to season
Method:
- Heat a large pot of water in preparation for the pasta.
- Fry off onion and garlic with a splash of oil in a frypan over medium heat.
- Add tomatoes and chilli and simmer for a few minutes. Then add the clams. Add the wine and then cook with a lid on until the clams open.
- Meanwhile, cook the pasta in the boiling water according to packet instructions until al dente.
- Check the clams and stir to ensure they cook evenly. If more liquid is required, ladle some of the pasta water to the frypan.
- When the pasta is cooked, drain well and add to the clams. Toss well to ensure all pasta is coated.
- Serve with a drizzle of olive oil and garnish with lots of fresh parsley and freshly cracked black pepper.
