Tomato and Garlic Clam Spaghetti

At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.

When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.

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Serves 4

500g/1.1lbs. spaghetti
500g/1.1lbs. clams
6 roma tomatoes
Extra virgin olive oil for frying
3 cloves garlic, peeled and thinly sliced
1/2 cup white wine
small handful of chives or green onions
1 red chile (small if you like it hot, large if you want it less hot)

Step 1 – Boil spaghetti in plenty of salted water for 6-7 minutes. While it is cooking, chop off the stem ends of the tomatoes and squeeze the seeds and juice out into a bowl. Cut the tomatoes in half and then each half into quarters.

Tomato Clam Spaghetti

Step 2 – Place 1 tablespoon of oil in a frypan and saute the garlic. Add the tomato juice and add 1/2 cup of the pasta cooking water and the white wine. Simmer for a few minutes to thicken. Add the tomatoes, clams, green onions, chile, and drained pasta to the pan and simmer to coat the spaghetti and open the clams-it only takes a few minutes. Discard any clams that are still shut. Place on plates and drizzle with some oil.

From notquitenigella.com