Spaghetti with Clams, Tomato & a dash of Cream from Limoncello and Linen Water by Tessa Kiros
Spaghetti with clams in one way or another is always popular. Here, tomatoes and just a little cream bring it together. The clams are cooked separately to the tomatoes in case they dislodge sand.
Ingredients
- clump of parsley with stalks
- 500 g (1 lb 2 oz) small clams (vongole veraci)
- 200 g (7 oz) chopped tomatoes
- 2 garlic cloves, peeled, 1 left whole and 1 chopped
- 160 g (5½ oz) thick spaghetti
- 60 ml (2 fl oz/¼ cup) white wine
- good pinch of ground chilli
- 3 tablespoons olive oil
- 2 tablespoons pouring (whipping) cream
- 2 tablespoons chopped parsley
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