Funny story – the day we made this dish I had just nearly passed out on the Metro, after completely accidentally not eating all day. It was only 3pm; I don’t know how all those dieters do it. I was feeling a little light-headed, then out of nowhere, tears were streaming down my face, I was clutching the wall, sobbing, floating. A kind gentleman gave me his seat, and I felt like a chump.
Having made it home alive by the skin of my teeth, I dispatched Kamal to supermarket to get some pasta, while I lay in bed quivering and withering away. Nothing but pasta would do at this point – I wanted a huge lump of solid carbohydrate fuel, in my belly, covered in cheese. STAT!
My hero returned, with not just spaghetti, but a big, clattering pack of clams, and all the ingredients to make this dish. What a genius. In a desperate time of need, clam spaghetti ticked all the boxes; it was a provider of the aforementioned carbo-fuel, but it was also tangy, fishy, salty, a little bit messy, slurpy, and sloppy, I could get my hands dirty, it’s all there.
And the best part is, if you cover it in cheese (and hello, why would you not?), all the little clamshells get clogged up with it, giving you dozens of little fishy-cheesy bites to scoop out (or suck out..).
My bowl of clam spaghetti got me so excited that before I sat down I promptly dropped the whole thing on the floor. There’s not much more annoying than having to clean up a bowl of spaghetti before you’ve even had a bite. You can imagine my pain, right? It’s a difficult time to bring up again.
Luckily we’d made enough to feed a large family - so another bowl or two was no problem. Soon all was right with the world again.
Ingredients (serves 3-4)
- 1 red onion, diced
- 2 big garlic cloves, finely chopped
- 2-3 fairly big tomatoes, diced
- Tbsp tomato puree
- Juice of 2 lemons
- Handful fresh chopped parsley
- 2 large glasses of white wine
- Olive oil
- 1 pack of clams
- Enough spaghetti to feed 3-4 people
- First cook the spaghetti, then set it aside so it’s ready when you are.
- Next heat some olive oil on med-high heat in a large pan with a lid, and fry the onion for a couple of minutes, before adding the garlic.
- When the onions are looking soft, add the tomatoes, parsley (save some to serve), lemon juice and tomato puree. Season with plenty of salt and pepper. Mix it all up and fry for 5-10 mins till the tomatoes are mushing up and looking more saucy.
- Throw in the wine and the clams, stir it all up, and cover the pan - the clams will steam in all those lovely juices.
- Shake the pan occasionally, within about 5 mins all the shells will have opened and it’ll be ready. Then you just need to mix in the cooked spaghetti. Serve up with a little extra chopped parsley, and a mound of cheese, if you’re feeling gluttonous.