225g of clams (you can use mussels) always make sure they are alive and fresh
2 X 400g tins of baby tomatoes (plum are fine too)
2 medium spice chillies deseeded and finely chopped
2 large brown onions chopped
4 cloves of garlic finely chopped
2 tablespoons of sundried tomato paste
½ teaspoon of smoked paprika
1 teaspoon of sugar
50mls white wine
2 teaspoons of dried chopped basil
Fresh basil leaves to serve
Salt and pepper to taste
Instructions
Heat the olive oil on a pan and add the chopped onions, cook gently for about 10 mins till soft taking care not to burn them.
Add the chopped garlic and chilli and cook for about 1 minute.
Add the wine and cook for 1 minute.
Add the tins of tomatoes, sundried tomato paste, dried herbs, sugar, smoked paprika, and stir. Cook the sauce for about 30 minutes on a low heat stirring occasionally.
Wash and prepare your shellfish/prawns
Cook your pasta as per the instructions, drain and set aside.
Add your seafood to your sauce 3 mins before the end of the cooking time for the sauce ensuring that all the clam shells have opened.
Toss your pasta in olive oil and add to the seafood and sauce mix ensuring the pasta is evenly coated with the sauce and serve.
