Ingredients
175g/6oz spaghetti
2 x 130g jars clams in tomato sauce
splash wine, whatever you have
1 garlic clove, finely crushed
handful parsley
freshly grated parmesan, to serve, optional
Method
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To cook the pasta boil the kettle, then three quarters fill a large pan with boiling water. Add some salt – the water will seethe – then coil in the spaghetti. Simmer, uncovered, for 12 mins or according to pack instructions.
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Meanwhile, tip the clam sauce into a small pan, pour in the wine and add the garlic. Simmer for a few mins while you coarsely chop the parsley, then stir into the sauce and grind in a good amount of black pepper.
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Drain the spaghetti and tip into a warmed bowl. Pour in the sauce and toss well. Serve at once, with grated parmesan scattered over if you like.
PER SERVING
385 kcalories, protein 19g, carbohydrate 72g, fat 3g, saturated fat none, fibre 3g, added sugar none, salt 2.17g
