About this recipe: This popular trattoria dish is easily made at home. A classic tomato sauce, flavoured with chilli and fresh herbs in true Italian style, is delicious with clams, especially if tossed with perfectly cooked spaghetti. Serve with chunks of ciabatta bread and a green salad – and a glass of red wine.
Make a tomato, olive and caper sauce with canned clams. Heat 2 tsp extra virgin olive oil in a saucepan and fry 2 rashers of unsmoked lean back bacon, rinded and chopped. Add 1 chopped onion, 1 small red pepper, seeded and chopped, and 1 chopped garlic clove. Cook for 5 minutes, then add a can of tomatoes, about 400 g, with the juice, crushing them down. Cover and cook for 10 minutes. Stir a can of baby clams in brine, about 280 g, into the tomato sauce (with the brine), and add 8 black olives, roughly chopped, 1 tbsp capers and a handful of freshly torn basil leaves. Season with black pepper. Simmer for 2 minutes, then serve the sauce over the spaghetti.
Clams are a good source of phosphorus, needed for healthy bones and teeth. * Contrary to popular belief, pasta is not a ‘fattening’ food. It is only when excessive amounts of oil, cream or butter are added to the accompanying sauces that the calorific value is considerably increased. Spaghetti has a low Glycaemic Index. * All mushrooms are a good source of copper, which has many important functions, including maintaining healthy bones and helping to prevent anaemia by improving the absorption of iron from food.
Excellent source of copper, iron, niacin, vitamin B1, vitamin B6. Good source of folate, potassium, vitamin C, zinc. Useful source of calcium, vitamin A, vitamin E.