CPasta with onion, clams and tomato
A perfect supper dish - plenty of flavor, interesting textures,
colorful to look at and quick to prepare.
Preparation time: 10 minutes
Cooking time: 12-15 minutes
Serves 2
1 onion, finely chopped
1 Tbsp olive oil
150 ml (5 fI oz) fish stock, dry white wine or a mixture of both
1 garlic clove, minced
2 Tbsp chopped fresh mixed herbs for fish
(dill, chervil, flat leaf parsley)
450 g (1 lb) clams, rinsed and scrubbed if necessary
200 g (7 oz) pasta, freshly cooked
Salt and black pepper
2 tomatoes, seeded and chopped
Chopped fresh parsley to garnish
Cook the onion slowly in the oil until soft and translucent. Add the
liquid and bring to a rapid boil, then add the garlic, herbs and clams.
Cover and cook for 3 to 4 minutes, until until the clams have just the
pan from time to time.
Drain the pasta, then add the clams and onions to the pasta along with
a knob of butter and some seasoning. Toss together.
Meanwhile, boil the onion and clam juices with the chopped tomatoes for
2 minutes then pour over the pasta. Mix well and serve immediately,
garnished with chopped parsley.
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