Speedy spaghetti with clams
By Good Food
This simple Italian pasta dish uses jars of clams in tomato sauce – a great time-saver
- Ready in 15-20 minutes
- Serves 2
Nutrition per serving
- kcal 385
- fat 3g
- saturates 0g
- carbs 72g
- sugars 0g
- fibre 3g
- protein 19g
- salt 2.17g
- 175g spaghetti
- 2 x 130g jars clams in tomato sauce
- splash of wine, whatever you have
- 1 garlic clove, finely crushed
- handful parsley
- freshly grated parmesan, to serve (optional)
TipGive it a twist
Use any other long pasta instead of spaghetti – tagliatelle and linguine are both good. If you have basil handy, throw in a handful of roughly chopped leaves before serving.
Firstly, cook the pasta. Boil the kettle, then three-quarters fill a large pan with boiling water. Add some salt – the water will seethe – then coil in the spaghetti. Simmer, uncovered, for 12 mins or according to pack instructions.
Meanwhile, to make the sauce, tip the clam sauce into a small pan, pour in the wine and add the garlic. Simmer for a few mins while you coarsely chop the parsley, then stir into the sauce and grind in a good amount of black pepper.
Drain the spaghetti and tip into a warmed bowl. Pour in the sauce and toss well. Serve at once, with grated parmesan scattered over if you like.