- 150 g fresh spaghetti
- 1 red chilli, diced
- 1/2 Spanish onion
- 1 cups (250ml) clams
- 1 cups (250ml) fish stock
- olive oil
Heat some olive oil in a frying pan and add your onion and chilli, then sprinkle over a pinch of salt to bring out the flavours. Cook until the onions begin to soften.
Place your pasta in a pan of boiling water for a couple of minutes until cooked, then drain and set aside.
Add the clams to the onion and chilli, then pour over the fish stock. Cook for 3-4 minutes. Discard any clams that have not opened up.
Add your cooked and drained pasta to the pan with the clams and mix well.
Serve with a sprinkling of parsley over the top.