Spaghetti vongole with clams

400g spaghetti, slightly undercooked

200ml white wine

2 tbsp chopped parsley

3 cloves of garlic, thinly sliced

2 cups of cooked clam meat

2 tbsp tomato puree

1 tsp fish sauce

100ml olive oil

salt and pepper

(serves 4)

In a large frying pan, warm the olive oil and garlic over medium heat. Add white wine, fish sauce and tomato puree and cook on medium heat until reduced by half. Toss in the clams and cook until the sauce is warm. Add spaghetti. Cook for two minutes, stirring frequently. Stir in the parsley and serve.

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