Pasta with Clams

Ingredients

• 2 Tomatoes
• 400 g fresh Venus clams
• 0.125 l white wine
• 1 onion
• 2 Garlic cloves
• 200 g linguine (thin ribbon pasta)
• 2 tbsp olive oil
• 0.5 bunch Parsley
• Salt
• Pepper

Instructions

1. 1.

   Heat tomatoes over boiling water, cool, peel, quarter, remove seeds and finely chop flesh.

2. 2.

   Brush clams under running water, discard open ones. Add clams with wine to pot, cover and simmer on low for about 8 minutes until shells open. Peel and finely chop onion and garlic. Remove clams from broth, keep covered warm, discard unopened ones.

3. 3.

   Heat oil in a pan, sauté onions, add garlic and cook briefly, deglaze with clam broth. Add tomatoes and let sauce simmer for 10 minutes.

4. 4.

   Meanwhile, boil linguine in plenty of salted water. Season sauce with salt and pepper, wash parsley, dry, shake, finely chop and stir into sauce. Return clams to sauce, cover and reheat briefly. Drain pasta and immediately mix with sauce.