Pasta with Venus Clams

Ingredients

• 1 kg Venus clams
• 4 ripe tomatoes
• 1 red bell pepper
• 1 red chili pepper
• 2 Garlic cloves
• 3 sprigs parsley
• 400 g spaghetti
• Salt
• 2 tbsp olive oil
• 200 ml dry white wine
• Pepper

Instructions

1. 1.

   Wash, clean, de-beak the clams and discard any that remain closed.

2. 2.

   Heat tomatoes briefly, peel, seed, and dice. Wash and finely dice the bell pepper. Wash, deseed, and chop the chili. Peel and mince the garlic. Rinse parsley, shake dry, and chop the leaves.

3. 3.

   Cook spaghetti in boiling salted water until al dente.

4. 4.

   Meanwhile heat oil in a pan. Sauté garlic and chili over medium heat until translucent. Add clams, tomatoes, bell pepper, and wine; cover and simmer for 5 minutes until the clams open.

5. 5.

   Remove the clams from the broth, discard any that stayed closed. Season the broth with salt and pepper. Drain the spaghetti and mix with the broth. Plate the pasta topped with clams and sprinkle parsley.

6. 6.