For ➍300 g dried spaghetti or linguine
2 cloves garlic
1 medium white or yellow onion
1 red bell pepper
8 cl virgin olive oil
6-8 cl dry white wine
500 g littleneck clams
Cook the spaghetti until it is al dente.
Rinse the clams until cold running water and remove any debris on outside.
Peel and finely chop onion and garlic. Remove stem and seeds from bell pepper and chop into small squares, 0.5 cm across. Pour a few tbs olive oil into large frying pan and sauté onion, garlic and pepper until onion is translucent. Add white wine and clams, and simmer on low, stirring often.
Add cooked and drained spaghetti to the pan with the sauce and toss to coat the pasta.
Serve immediately.
Try the similar Italian spaghetti con vongele or the quick variant.
