I have been making this fabulous pasta dish for decades and we never get sick of it. Until recently I always used tinned clams but they seem to be hard to get so I have switched to frozen shelled clams. These taste even better than the tinned ones so I will only use these from now on. Enjoy
Tips:
Frozen clam meat is readily available in Asian grocery stores. Tinned clams are also suitable but make sure they are drained and rinsed in case of shell or grit.
Any long pasta is suitable. I used egg noodles this time
Check the seasoning at the end as the chicken powder is already salty.
The quantities given here are for two greedy people…
Ingredients:
I large handful of spaghetti or any long pasta for two
200g of frozen clam meat (or 1 jar/can of baby clams, drained)
1 tub of tomato paste
1 clove of garlic (grated)
1 finely chopped red onion
2 tablespoons of olive oil
1 teaspoon of Sambal Oelek (or one fresh chilli)
2 teaspoons of chicken stock powder (I use Massel brand)
1 generous cup of water, plus extra pasta water if required
1 good pinch of sugar
salt & pepper to taste
fresh Parmesan cheese
Grated tasty cheese (optional)
Method:
Boil the pasta in plenty of salted water until al dente
While the pasta is cooking, fry the onions, garlic and chilli in olive oil under the onion is transparent
Sprinkle over the stock powder and stir again until combined
Add water and tomato paste and stir until smooth – it will be a little thin but will cook down as it simmers
Simmer for 10 minutes or so then add the clams
Simmer for a further 10 minutes
Add in a good pinch of sugar
Season with salt & pepper to taste
When the spaghetti is almost ready, ladle out a little of the water into the sauce if it starts to look too thick.
When pasta is ready, drain and add the sauce and toss well to combine.
I often put a sprinkling of grated cheese in the bottom of the bowl before I put in the pasta – it goes all lovely and gooey – we call it Spaghetti Surprise!
Serve piping hot sprinkled with Parmesan cheese
Bon Appetit š
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