Cookwares

• Hob

Method

1. 1Step : Bring salted water to a boil in a large pot. Get a very large skillet ready for the clams.
2. 2Step : Start the prep: Cut the cherry tomatoes in half. Finely mince the garlic. Chop the parsley. Place the clams in a bowl (and optional mussels, they release more juice during cooking). Measure out 20mL of white wine and keep it close by.
3. 3Step : When everything is ready, heat the skillet over high heat, and start cooking the pasta (undercook by 1 to 2 minutes compared to the package instructions)
4. 4Step : Once the skillet is hot, add a splash of olive oil and the clams. Let the clams open over high heat, covering with a lid for the first few minutes.
5. 5Step : When about 60% of the clams have opened, add the tomatoes, garlic, and white wine; let the remaining clams open in the sauce.
6. 6Step : Once all the clams are open, lower to medium heat. Slightly thicken the sauce with the tomato paste. Add the fresh parsley.
7. 7Step : Be careful with the amount of tomato paste so you get a nice sauce. If the paste absorbs too much of the white wine, you can adjust with a little pasta cooking water.
8. 8Step : Toss the sauce, clams, and pasta together. Aim for an al dente finish by finishing the pasta's cooking right in the sauce.
9. 9Step : Enjoy!