Seafood spaghetti
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- 500g clams
- olive oil
- 1 anchovyrinsed
- 3 cloves garlicchopped
- 1 × 400g tin plum tomatoes
- 150g spaghetti
- 1 lemonzested plus a squeeze of lemon juice
- a handful flat-leaf parsleychopped
Nutrition: per serving
- kcal380
- fat7.8g
- carbs62.8g
- fibre4.1g
- protein18.6g
- salt0.48g
Method
step 1
Cover the clams with cold water and 1 tbsp of salt and leave for 5 minutes. This helps to get rid of any sand that may be inside them. In a large saucepan (one that has a fitted lid), heat 1 tbsp olive oil. Add the anchovy and garlic and cook until golden. Slightly crush the tomatoes with a fork and add to the garlic. Simmer for 10 minutes then season. Cook the pasta following the pack instructions.
step 2
Add the clams to the tomato sauce and put the lid on. Let them steam open for 5 minutes and then toss with the pasta and a squeeze of lemon. Mix the lemon zest and parsley and stir through just before serving.
