Spaghetti with clams, chilli and white wine sauce
10
Points®
Total time: 40 min • Prep: 20 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Baby clams are tossed in a sea of spaghetti with a classic Italian sauce of tomatoes, capsicum and garlic, with a hint of chilli
Ingredients
Dry pasta
300 g, (spaghetti)
Clams
300 g, (vongole), (Buy 1kg)
Olive oil
1 tbs
Cherry tomatoes
250 g, halved
Brown onion
1 medium, thinly sliced
Red capsicum
1 large, finely chopped
Garlic
4 clove(s), crushed
Fresh red chilli
1 whole, finely chopped
Salt reduced chicken stock
⅓ cup(s), (80ml)
Sweet-style white wine
½ cup(s), dry, (125ml)
Fresh flat-leaf parsley
¼ cup(s), coarsely chopped
Fresh basil
¼ cup(s), coarsely chopped
Instructions
1
Cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain.
2
Meanwhile, place vongole in a large saucepan over high heat. Cover with a tight-fitting lid. Cook, shaking pan occasionally, for 5 minutes or until vongole open. Remove vongole from pan with a slotted spoon, discarding any liquid and any vongole that do not open.
3
Heat oil in a large, deep frying pan over medium-high heat. Add tomatoes, onion, capsicum, garlic and chilli and cook, stirring, for 5–7 minutes or until capsicum and onion have softened.
4
Add stock and wine and bring to the boil. Stir in parsley and basil. Add pasta and vongole. Toss gently to combine. Serve.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.