Tomatoes with pasta, rocket and clams
Photo by Tam West
This dish is best made with tomatoes at their peak. It has a higher ratio of tomato to pasta, but you can vary that according to your preference.
- Place pasta in a large saucepan of boiling salted water. Cook according to the instructions on the packet, until al dente. Drain well, reserving about 1 cup of the cooking water.
- While the pasta is cooking, heat the olive oil in a large frying pan over a medium heat. Add the garlic and chilli and cook for about 30 seconds. Add the clams with their juice and some of the pasta water and heat.
- Place the drained pasta in a large shallow serving bowl. Toss through the tomatoes and rocket. Spoon over the clams and all the delicious pan juices.
- Divide between four shallow bowls and drizzle each with a little extra virgin olive oil.
Make a change
Substitute other shellfish or pieces of firm white fish for the clams.