5 sun-dried tomatoes in oil, drained and finely chopped
200 g (7 oz) anellini pasta
1 kg (2 lb) clams, cleaned
salt and pepper
chopped flat-leaf parsley, to garnish
lemon wedges and
crusty bread, to serve
Cut a cross at the stem end of each tomato, place in a heatproof bowl and pour over boiling water to cover. Leave for 1–2 minutes, then drain and peel off the skins. Halve the tomatoes, remove the seeds and roughly chop.
Heat the oil in a large saucepan, add the garlic and cook for 30 seconds until beginning to turn golden. Pour over the wine and cook for 5 minutes until slightly reduced. Pour over the stock and bring to the boil. Add the fresh and sun-dried tomatoes, season and simmer for 5 minutes.
Add the pasta and clams, cover with a lid and cook for 5 minutes until the pasta has cooked through and the clams have opened. Discard any that remain closed. Season to taste.
Ladle into serving bowls, sprinkle with the parsley and serve with lemon wedges and crusty bread.