🍝 Spaghetti with Venus Clams in Tomato Sauce

Name: Spaghetti with Venus Clams in Tomato Sauce
Total time: 30 min
Yield: 4 servings
Ingredients: 1 shallot; 2 garlic cloves; 700 g Venus clams; 400 g tomatoes; 1 tsp butter; 200 ml dry white wine; 250 g spaghetti; salt; 1 tsp olive oil; 2 tbsp tomato paste; 100 ml fish stock (jar); pepper; 2 sprigs basil

390 kcal · 30 min · 4 servings

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Ingredients

1 shallot
2 garlic cloves
700 g Venus clams
400 g tomatoes
1 tsp butter
200 ml dry white wine
250 g spaghetti
salt
1 tsp olive oil
2 tbsp tomato paste
100 ml fish stock (jar)
pepper
2 sprigs basil

Instructions

1. Peel the shallot and the garlic.
2. Finely chop the shallot and garlic.
3. Thoroughly clean the Venus clams.
4. Rinse the Venus clams under running water.
5. Score the tomatoes with a cross at the bottom.
6. Pour boiling water over the tomatoes.
7. Remove the tomatoes from the hot water immediately.
8. Peel the skin off the tomatoes.
9. Dice the tomato flesh finely.
10. Catch the released tomato juice.
11. Heat the butter in a large pot.
12. Sauté the shallots and garlic until translucent.
13. Add the Venus clams to the pot.
14. Deglaze the mixture with white wine.
15. Cover the pot with a lid.
16. Cook the clams for approx. 5 minutes over medium heat.
17. Remove the pot from the heat once the clams have opened.
18. Reserve the clam cooking liquid.
19. Remove the opened clams from the broth.
20. Discard any clams that did not open.
21. Bring plenty of salted water to a boil.
22. Cook the spaghetti al dente according to package instructions.
23. Heat the oil in a separate pan.
24. Sauté the tomato cubes with the juice in the pan.
25. Stir the tomato paste into the tomatoes.
26. Pour the reserved clam broth into the pan.
27. Pour the fish stock into the pan.
28. Season the sauce with salt and pepper.
29. Let the sauce simmer for approx. 5 minutes.
30. Wash the basil under cold water.
31. Shake the basil dry.
32. Pluck the basil leaves from the stems.
33. Slice the basil leaves into thin strips.
34. Drain the spaghetti.
35. Rinse the pasta with cold water.
36. Let the pasta drain well.
37. Mix the pasta with the tomato sauce.
38. Set aside the clams for garnishing.
39. Portion the pasta onto four plates.
40. Garnish the dishes with the clams.
41. Sprinkle the basil strips over the top.

Nutrition per serving

kcal: 390
Protein: 20 g · Fett/Fat: 6 g · Carbs: 53 g