| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Worrall tho, Worrall2 |
4 |
servings |
INGREDIENTS
| 1 |
tb |
Dry white wine |
| 400 |
g |
Clams; (canned) in brine |
| 1 |
|
Onion; peeled, finely |
|
|
; chopped |
| 1 |
|
Garlic clove; peeled and chopped |
| 1/2 |
|
Fresh red chilli; seed and chopped |
| 1/2 |
|
Fresh green chilli. seeded and chopped |
| 450 |
g |
Spaghetti; (dried) |
| 1 |
|
400 g can chopped plum tomatoes |
| 1 |
|
400 g can whole plum tomatoes |
| 1 |
tb |
Chopped oregano; (fresh) or dried |
| 1 |
tb |
Tomato puree |
| 2 |
tb |
Olive oil |
INSTRUCTIONS
Heat a pan. Add olive oil and heat again. Add the garlic and onion, stir
and leave to sweat. Then put in the red and green chillies, oregano and
allow to cook for 5 minutes, stirring frequently. Next add the chopped
tomatoes and whole tomatoes, the tomato puree and white wine. Remember to
stir well. Bring all this to the boil, stirring frequently, allow to boil
for 20 minutes or until the sauce has thickened and then add a little of
the brine from the clams to the tomato sauce.
In another large pan of water bring to the boil and add the spaghetti,
stirring a little to keep the pasta separate and let it cook for 15-18
minutes, or until al dente. Drain the pasta when ready and add the clams to
the sauce and heat through.
Season with a little salt and a sprinkle of freshly ground black pepper.
Place the pasta in a large bowl and toss it in 1-2 tbsp of olive oil.
Transfer the pasta to a serving bowl and add the sauce over the pasta and
sprinkle with freshly chopped parsley or oregano.
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