Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.
This was ridiculously good and so so easy. It takes just 10 minutes start to finish once your pasta water has come to the boil but the timing is crucial. As soon as the pasta goes in prep your tomatoes, parsley and garlic, check your clams and you’re away!
Prep: 5 minutes
Cooking: 10 minutes
Total: 15 minutes
1 kg small clams scrubbed clean (I sourced mine from my local fishmonger Sankeys in Tonbridge)
15g fresh flat-leaf parsley finely chopped
4 cloves garlic crushed
100g cherry tomatoes halved
250ml white wine
400g dried spaghetti
extra virgin olive oil
½ dried chilli flakes
Cook your pasta according to packet instructions.
Tap any open clams with the back of a knife. If they don’t close, discard them.
Add 4 tbsp olive oil to a hot pan and saute your garlic, parsley stalks and dried chilli for a minute.
Add the tomatoes, clams and wine.
Give the pan a shake or stir then put a lid on.
Allow the clams to steam for 4 minutes until they’re all open. Discard any that are still closed.
Drain the spaghetti and add it to your clam pan. Add another tbsp olive oil and the chopped parsley leaves and serve.⠀