400 g spaghetti
3 tbsp olive oil
2 cloves garlic, finely chopped
150 ml vegetable stock
500 g Venus clams, thoroughly washed
Salt and freshly ground black pepper, to season
250 g cherry tomatoes, quartered, deseeded
2 tbsp chopped flat-leaf parsley
- Cook spaghetti in a large saucepan of boiling water following pack instructions. Drain.
- Meanwhile, heat oil in a large frying pan over a medium-high heat. Add garlic and cook for 30 seconds, then add stock and bring to the boil. Add clams, cover and steam for 4-5 minutes.
- When clams have opened (discard any that do not open), season with salt and pepper. Stir through tomato, parsley and cooked spaghetti. Serve.