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🍝 Spaghetti with Venus Clams in Tomato-Pepper Sauce

523 kcal · 30 min · 4 servings

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. Rinse the Venus clams under running water.
2. 2. Remove the beard fibers from the clams.
3. 3. Discard any clams that are already open.
4. 4. Pour boiling water over the tomatoes.
5. 5. Remove the skin from the tomatoes.
6. 6. Remove the seeds from the tomatoes.
7. 7. Cut the tomato flesh into small cubes.
8. 8. Wash the bell peppers.
9. 9. Remove the seeds and white pith from the bell peppers.
10. 10. Cut the bell peppers into very small cubes.
11. 11. Wash the chili.
12. 12. Remove the seeds from the chili.
13. 13. Cut the chili into small pieces.
14. 14. Peel the garlic cloves.
15. 15. Finely chop the garlic.
16. 16. Wash the parsley.
17. 17. Dry the parsley by shaking it.
18. 18. Chop the parsley leaves.
19. 19. Cook the spaghetti in boiling salted water until al dente.
20. 20. Heat oil in a large pan.
21. 21. Sauté the garlic and chili until translucent over medium heat.
22. 22. Add the clams to the pan.
23. 23. Add the diced tomatoes to the pan.
24. 24. Add the diced bell pepper to the pan.
25. 25. Add the wine to the pan.
26. 26. Cover the pan.
27. 27. Cook the mixture for 5 minutes over medium heat.
28. 28. Remove the clams from the sauce.
29. 29. Discard any clams that did not open.
30. 30. Season the cooking liquid with salt and pepper.
31. 31. Drain the spaghetti.
32. 32. Mix the spaghetti with the cooking liquid.
33. 33. Place the spaghetti on plates.
34. 34. Distribute the clams over the pasta.
35. 35. Sprinkle the dish with the chopped parsley.

Nutrition per serving

• kcal: 523
• Protein: 23 g · Fett/Fat: 7 g · Carbs: 81 g