Ingredients
- 2 tablespoons salt
- 2 tablespoons plain (all-purpose) flour
- 1 kg (2 lb 4 oz) clams (vongole) or pipis
- 500 g (1 lb 2 oz) shell pasta
- 1 tablespoon olive oil
- 2 garlic cloves, crushed
- 850 g (1 lb 14 oz) tinned chopped tomatoes
- 3 tablespoons dry red wine
- 2 tablespoons chopped parsley
- 1 teaspoon sugar
Method
1. Blend the salt and plain flour with enough water to make a paste. Add to a large saucepan of cold water and soak the shellfish overnight. This will draw out sand from inside the shells. Scrub the shells well. Drain and rinse.
2. Cook the pasta in a large saucepan of rapidly boiling salted water until al dente. Drain well and return to the pan to keep warm. Meanwhile, heat the oil in a large saucepan. Add the garlic and cook over low heat for 30 seconds. Add the tomato, wine, parsley and sugar and season. Stir and bring to the boil. Reduce the heat and simmer, stirring occasionally, for 5 minutes.
3. Add the clams to the sauce and cook for 3-5 minutes, stirring occasionally, until opened. Discard any clams that do not open in the cooking time. Serve over the pasta.
