How To Make Spaghetti With Clams

Step 1: Prepare the tomatoes.

Step 2: Preheat the oven.

For this recipe, you should preheat the oven to 230ºC.

Step 3: Roast the tomatoes.

Scrape off the top layer of herbs from the tomatoes and place in the oven for 10 minutes. Turn the oven down to 130ºC and leave for approximately 2 hours.

Step 4: Remove the tomatoes.

After the 2 hours have passed, remove the tomatoes from the oven.

Step 5: Make the vinaigrette.

Soften the chopped garlic and shallots in a little olive oil before stirring in some champagne vinegar. Add the tomatoes and cook for 3 minutes. Finally, add the herbs and the remaining oil and cook for 1 hour over a low heat stirring occasionally.

Step 6: Blend the vinaigrette.

Allow the vinaigrette to cool then pour it into the food processor and blend well. Season with a sprinkle of salt and pepper and a splash of balsamic vinegar.

Step 7: Clean the clams.

You should put the clams into a bowl and run them under a cold tap for a couple of minutes.

Step 8: Cook the spaghetti.

Fill the pan half full and add a handful of salt and some olive oil. Allow to boil before adding the spaghetti. Leave to cook for 8 to 10 minutes, stirring well.

Step 9: Cook the clams.

While you leave the pasta to boil, heat the frying pan before adding the clams and the white wine. Place the lid over the top and cook for 3 to 5 minutes (the clams opening signify that they are cooking - any that do not open, discard).

Step 10: Drain the pasta.

Using the colander, drain the pasta.

Step 11: Add the vinaigrette.

Next, add 400ml of the vinaigrette to the clams.

Step 12: Add the spaghetti.

Pour the spaghetti in with the clams and stir thoroughly.

Step 13: Serve.

Using the spaghetti spoon, heap a generous portion of pasta and clams onto a serving plate and garnish with remaining vinaigrette. Enjoy on its own or with a glass of white wine and a mixed seafood salad.