Meals and Courses

Light Clam and Tomato Broth

cook 20 mins
Tags: Quick eats
  • 150 g (5 oz) tomatoes
  • 2 tablespoons olive oil
  • 2 garlic cloves, finely chopped
  • 150 ml (1/4 pint) dry white wine
  • 2 litres (3 1/2 pints) hot chicken or fish stock
  • 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.
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