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🍝 Spaghetti with Clams

665 kcal · 30 min · 4 servings

Ingredients

• 400 g Spaghetti
• 1.2 kg Venus clams
• 2 shallots
• 1 clove garlic
• 2 tomatoes
• 1 sprig thyme
• 2 tbsp olive oil
• 100 ml white wine
• 100 ml fish stock
• 1 bunch flat-leaf parsley

Instructions

1. 1. Rinse the clams thoroughly under running water and discard any dirty or damaged ones.
2. 2. Peel the shallots and chop them into coarse cubes.
3. 3. Peel the garlic cloves and cut them in half.
4. 4. Score the tomatoes with a small cross on top and briefly plunge them into boiling water (blanch).
5. 5. Remove the peeled tomatoes from the stem ends and seeds.
6. 6. Dice the tomato flesh into small cubes.
7. 7. Heat oil in a large pan and briefly sauté the shallots, garlic, and thyme.
8. 8. Add the clams to the pan and stir everything briefly.
9. 9. Deglaze the mixture with white wine and cover the pan.
10. 10. Cook the clams for 6 to 8 minutes until they have opened.
11. 11. Drain the clams and catch the liquid (the broth) in a bowl.
12. 12. Remove the meat from most of the clams out of their shells.
13. 13. Keep a few clams in their shells for garnish.
14. 14. Discard any clams that did not open during cooking.
15. 15. Cook the spaghetti in plenty of salted water until al dente (firm to the bite).
16. 16. Drain the pasta and reserve a little pasta water for later.
17. 17. Add the reserved clam broth, fish stock, and diced tomatoes to the pan.
18. 18. Bring the sauce to a boil.
19. 19. Finely chop the parsley and add it to the sauce.
20. 20. Let the sauce simmer for 3 to 4 minutes.
21. 21. Add the drained spaghetti to the sauce and mix briefly.
22. 22. Return the shelled clam meat to the pan and warm it briefly.
23. 23. Warm the clams in their shells briefly in the hot broth.
24. 24. Serve the dish immediately while hot.

Nutrition per serving

• kcal: 665
• Protein: 48 g · Fett/Fat: 9 g · Carbs: 90 g