Ingredients

Steps

• Scrub the clams in cold water and soak in fresh water for 20 minutes to remove sand.
• Boil water with salt and blanch the tomato for 30 seconds to peel the skin.
• Cook the spaghetti in the boiling water for 10 minutes until al dente.
• Rinse the soaked clams in a colander and set aside.
• Sauté the garlic, shallot, and chilli in oil then add diced tomato flesh.
• Add wine and clams to the pan and steam under a lid for three minutes.
• Cook for one more minute until all clams open and discard any closed ones.
• Toss the drained pasta with the clam mixture and parsley before serving.