Spaghetti vongole with tomato

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A delicious summer pasta dish with clams and cherry tomatoes on the table in 35 minutes.

Ingredients

Preparation

Clams are often not for sale at the supermarket but are usually sold at the fishmonger or wholesaler. Ask at the point of sale whether it is necessary to clean the shells.
You do this by placing the shells in salted water for 2 hours and then rinsing well a few times with cold water.
Remove any open and broken shells. Bring the wine to the boil with 50 ml of water in a large saucepan and add the shells. Place a lid on the pan and let the shells steam. After about 3 to 5 minutes, the shells will open and remove from the pan with a slotted spoon.
It is better to remove clams that have not opened. You strain the rest of the liquid through a fine sieve and keep it.
Cook the spaghetti according to the package. Finely chop the shallots, red pepper and garlic and fry for 2 minutes in a large (wok) pan with olive oil. Add the liquid from the clams and the tomato ketchup and season with some salt and pepper.
Cut the tomatoes in half and add them to the pan. Add the shells and parsley and stir gently.
Mix the mixture with the spaghetti or choose to divide the spaghetti between 4 plates and scoop the sauce on top. Nice with some bread and a glass of wine.

Source: Leukerecepten by leukerecepten-nl.
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