1 pack clams
Olive oil
1 clove garlic, crushed
1 large onion, chopped finely
1 red pepper, chopped finely
Pasta shells
Chicken stock
1 small tin peeled and deseeded tomatoes
1 bay leaf
A little chopped parsley
A few strands of saffron
Salt & pepper |
1 After defrosting the clams, rinse thoroughly under running water because every now and again they tend to be a touch gritty.
2 Sauté the onion, garlic and red pepper in the oil for 1 minute then reduce heat, cover and cook for 20 minutes.
3 When the onion has been cooking for 10 minutes or so, start the pasta cooking in boiling water.
4 Add last five ingredients to the onion and cook on a fairly high heat for 5 minutes, uncovered.
5 Drain the pasta and return to its pan. Add the stock and the clams. Cook for 10 minutes over a medium heat. |
