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
- Easy
Nutrition per serving
-
kcal 385
-
fat 3g
-
saturates 0g
-
carbs 72g
-
sugars 0g
-
fibre 3g
-
protein 19g
-
salt 2.17g
Ingredients
- 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)
Tip
Give it a twistUse 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.
Method
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.
