Subtly sweet and spicy, this soup is substantial enough to be served on its own for lunch or supper.

MAKES: 4

Ingredients

• 30ml/2tbsp olive oil
• 1 onion, finely chopped
• Leaves from 1 fresh thyme sprig,
• Chopped, plus extra to garnish
• 2 garlic cloves, crushed
• 5-6 fresh basil leaves, torn, plus extra to garnish
• 1.5-2.5ml/ ¼--½ tsp crushed red chilies
• 1 litre/1 ¾ pints/ 4cups fish stock
• 350ml/12fl oz/11/2 cups passata
• 5ml/1 tsp granulated sugar
• 90g/3 ½ oz / scant 1 cup frozen peas
• 65g/ 2 ½ oz 2/3 cup small pasta shapes
• 225 g/ 8oz frozen shelled clams, thawed, or bottled clams in their shells salt and freshly ground black pepper

Directions

• Heat the oil in a large saucepan, add the onion and cook gently for about 5 minutes until softened, Add the thyme, then stir in the garlic, basil leaves and red chilies to taste.

• Add the stock, passata and sugar to the saucepan, with salt and pepper to taste. Bring to the boil, then lower the heat and simmer gently, stirring occasionally, for about 15 minutes. Add the frozen peas and cook for a further 5 minutes.

• Add the pasta to the stock mixture and bring to boil, stirring. Lower the heat and simmer, stirring frequently, until the pasta is only just al dente—about 5 minutes or according to the instructions on the packet.

• Reduce the heat to low, add the frozen or bottled clams and heat through for 2-3 minutes. Taste for seasoning. Serve hot in warmed bowls, garnished with the extra fresh basil and thyme.

Cook’s Tip

Frozen shelled clams are available at good fishmongers and supermarkets, but if you can’t get them, use bottled or canned clams in natural juice (not vinegar).

Nutritional Information

• Energy: 209Kcals/874kJ
• Fat, total: 6.7 g
• Saturated fat: 0.9 g
• Protein: 15.6 g
• Carbohydrate: 22.9 g
• Sugar, total: 6.5 g
• Fibre-NSP: 2.8 g
• Sodium: 1253 mg