Place a large pan of water onto a high heat and bring to a rapid boil. Add a pinch of salt to the water and add the spaghetti when the water is rapidly boiling. Cook the spaghetti for 7 minutes.
Time the cooking of the spaghetti with the sauce so they are both ready at the same point.
Cut the tomato into quarters and discard the seeds. Cut the tomato into a fine dice. Finely dice the shallots and the garlic. Zest and juice the lemon (keeping the juice and zest separate). Remove the parsley leaves from the stalks, discard the stalks and finely dice the leaves. Finely dice the red chilli.
Wash the clams under a cold running tap to remove any grit.
In a large saucepan add the sunflower oil. When the oil is hot, add the shallots and cook for 2 minutes until they become tender. At this point add the garlic and the chilli. After two minutes add the white wine and allow it to reduce slightly. Then add the clams and place a lid on the pan to allow the clams to steam. The clams will only take 2 minutes to steam open. When the clams are open, add the cooked spaghetti to the pan and mix well to coat the spaghetti with the juices from the clams.
Once the clams and the spaghetti are well mixed, add the tomato dice, the lemon zest, parsley and the salt and pepper.
Serve the pasta immediately.
«If you feel the pasta needs more acidity, add the lemon juice.»
Typically long pasta shapes such as spaghetti and linguine go extremely well with shellfish and light tomato based sauces, and this recipe is no exception! Understand the fundamentals of buying and cooking clams as you learn to cook this classic pasta recipe in just 30 ...