What is this spaghetti with clams on a tomato sauce? It’s a dish that offers the traditional taste of clams with an unexpected twist! I wanted to use quality ingredients, and to process them as little as possible in order to give you the natural taste of each in every mouthful. This is the philosophy that I like to apply to the cooking fish in general: if it is fresh and of excellent quality, fish is great just seared on a grill, served simply with bread and a nice glass of white wine. But what do we need to make this simple dish a little unusual? Fresh clams, of course, tomatoes, parsley, garlic and spaghetti .... And then, to make it a little more lively, a splash of tabasco. Fear not, the effect will be amazing! So, to the kitchen: tonight it’s going to be spaghetti with clams on a tomato sauce!

Wash the clams and leave them to soak in salted water for about half an hour. While the clams are soaking, make the tomato sauce. First blanch the tomatoes in boiling water and peel them. Remove the seeds from the tomato flesh and blitz with an electrical hand blender, together with the sugar, salt and a dash of Tabasco. Blend, adding 50 ml of olive oil to make an emulsion. Cook the clams by adding them to a large pan with hot oil and a dash of wine: once in the pan, cover and cook for 5 minutes until all the shells have opened. Blend the garlic with the parsley and olive oil and then add to the clams. Remove the clams from their shells; keep their cooking liquid aside. With this leftover cooking water make a sauce with a little flour. When the spaghetti is ready, add to this sauce and then add the clams. On the serving plate, make a bed of the tomato sauce and in the centre add the spaghetti and clam sauce mixed together. Here is your spaghetti with clams on tomato sauce!