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CPasta with onion, clams and tomato

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

  1. 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.

  2. Drain the pasta, then add the clams and onions to the pasta along with a knob of butter and some seasoning. Toss together.

  3. 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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