SQUID INK PASTA WITH CLAMS
Time: 20 minutes
400g squid ink pasta, dried
800g pipis or clams live, rinsed
1 cup parsley, chopped
¼ cup extra vigrin olive oil
12 cherry truss tomatoes
3 cloves garlic, finely chopped
1 red onion, finely sliced
½ cup dry white wine
salt and pepper
- Cook pasta as per packet instructions.
- In a deep large fry pan heat the olive oil and sauté the garlic and red onion. Add the clams and white wine to the pan and cover for 3 minutes or till the clams open.
- Gently add the truss tomatoes and cook for a further 3 minutes until they soften slightly.Season generously.
- Add the pasta and parsley to the pan and stir till the pasta is well coated. Serve immediately.