Clam Pasta With Garlic & White Wine - Australia - cooking recipe

Ingredients

25 clams, fresh, small
3 tomatoes, medium, roughly chopped
2 -3 garlic cloves, finely chopped
1 onion, small, diced
100 ml dry white wine
2 tablespoons parsley, finely chopped, fresh
1/2 teaspoon sea salt
1 teaspoon dried chili pepper flakes
2 tablespoons olive oil
1 tablespoon butter
spaghetti (or linguine for two)

Preparation

Boil some water in a large pot for the pasta and cook the pasta according to instructions on package. Have it ready around the same time as the clams or just a bit before.
Soak the clams in a bowl of cold water for about 10 minutes, drain and rinse under cold running water.
Heat the oil and butter over a medium heat in a large, heavy-based pot and add the onion and fry for 2-3 minutes, stirring occasionally, until translucent.
Next add the garlic, chili flakes and salt and stir for about 20 seconds.
Now add the chopped tomatoes and fry for about 7 minutes until their juice starts to evaporate.
Turn the heat up to medium-high and add the clams to the pot and cover with a lid, after 2 - 3 minutes add the wine to the pot, cover again and shake the pot from side to side.
Cook the clams for a further 5 minutes or until they open, then add the parsley and stir with a wooden spoon, cover and shake pot again.
Drain the pasta and then pour the clam mixture on top, stir well and serve immediately.