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Summer Spaghetti with Baby Clams

A light summer dish that is quick and very easy to make. Perfect for a lazy sunny evening


1 tin chopped tomatoes
1 tin baby clams
200g spaghetti
1/2 glass rose/white wine
handful chopped parsley


Step 1

In a large frying pan bring to the boil the chopped tomatoes, wine and juice from the baby clams (don't add the clams yet). Simmer to reduce sauce

Step 2

Cook the spaghetti as per the packet instructions

Step 3

When sauce has reduced and thickened (about 10 mins) add the baby clams and parsley

Step 4

Serve on top of the spaghetti. Add a bit of garlic bread if you fancy.

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