Ingredients
spaghetti [enough for 2]
6 langoustines [thawed]
2 handfuls of clams
1 tbsp tomato paste
a clove of garlic [minced or grated]
finely chopped large shallots
2 tbsp of olive oil or sunflower oil
ground salt + pepper to taste
a cup of dry white wine
a cup of water
finely chopped curly parsley for garnishing [optional]
Method
Cook the spaghetti following the packet instructions.
Whilst the spaghetti is cooking, on medium heat, place a medium sized shallow pan. Add oil and grate the garlic directly on the pan. Once the garlic are about to brown, add the finely chopped shallots. Stir gently and cook until soft. Add the tomato paste, season with salt + pepper, stir and fry for 1 minute.
Add the white wine and let simmer for 4 minutes or until the wine reduces and then add the langoustines and clams, stir through and add the cup of water. Let it simmer gently for another 5 minutes with a lid on. Taste and add more salt or pepper as needed.
At this point, the spaghetti should be al dente and ready. Strain and add the spaghetti to the pan, reduce the heat and mix thoroughly. If more sauce is needed, use a little from the spaghetti water. Take off the heat, sprinkle with chopped curly parsley and serve.
Believe it or not, this recipe is super easy. You can make this for lunch or dinner in less than 30 minutes including prep time. Perfect for midweek cravings when time is short as you can have the ingredients ready at hand too by keeping frozen clams and langoustines in your freezer.