Spaghetti (2/3 of a pack for 2 people)
500g of Pipis (あさり). If frozen, allow to thaw fully and then place in a bowl and cover with water.
Olive oil
1 garlic clove, thinly sliced
1/2 chilli, deseeded and finely chopped
1 large tomato, finely chopped
1 sachet tomato paste (2 tbsp)
Large splash of white wine
Salt and pepper to taste
Handful of chopped parsley
Method
Cook the pasta to al dente as per pack instructions.
While the pasta is cooking,, heat some oil in a deep frying pan and gently sauce the garlic and chilli for 1 minute. Then add the tomato and gently crush the tomato until it starts to look like a paste. Add the tomato paste and stir to combine. Add the pipis and a little of the water they've been sat in.
Cover and cook until the pipis open (fresh) or for 3 mins (if starting from frozen).
Then add the wine and stir to combine.
Drain the spaghetti and add it to the sauce along with the parsley. Stir to combine.
Serve with crusty bread.
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