Name: Spaghetti with Clams, Tomato & a dash of Cream
Yield: Serves 2
Cuisine: Italian
Ingredients: 2 tablespoons chopped parsley; 2 tablespoons pouring (whipping) cream; 3 tablespoons olive oil; good pinch of ground chilli; 60 ml (2 fl oz/¼ cup) white wine; 160 g (5½ oz) thick spaghetti; 2 garlic cloves, peeled, 1 left whole and 1 chopped; 500 g (1 lb 2 oz) small clams (vongole veraci); 200 g (7 oz) chopped tomatoes; clump of parsley with stalks

Preparation info

Serves
2

Difficulty
Medium

Appears in

Limoncello and Linen Water

By Tessa Kiros

Published 2012

About

Spaghetti with clams in one way or another is always popular. Here, tomatoes and just a little cream bring it together. The clams are cooked separately to the tomatoes in case they dislodge sand.

Ingredients

500 g (1 lb 2 oz) small clams (vongole veraci)

Method

Soak the clams in a large bowl of cold salted water for a couple of hours to get rid of any sand. Give them a good swishing around in the soaking water a few times and change the water if there is any sand. Discard any clams that are well opened.

In a large frying pan that will hold all the pasta later, stir the chopped garlic in 2 tablespoons of olive oil until it smells good. Add the