Nutritive Information
- Calories : 209Kcals
- Fat per serving: 6.7 g
- Saturated fat : 0.9 g
- Protein: 22.9 g, total: 6.5 g
- Carbohydrate: 2.68g
- Fibre-NSP : 2.8 g
- Sodium: 1253 mg
Ingredients
- 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, pasta 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.
- 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.
Instructions
- Olive oil: 30ml/2tbsp
- Onion 1 , finely chopped
- Leaves from 1 fresh thyme sprig
- Garlic cloves 2 , crushed
- Fresh basil leaves 5-6 , torn, plus extra to garnish
- Crushed red chilies 1.5-2.5ml/ ¼--½ tsp
- Fish stock 1 litre/1 ¾ pints/ 4cups
- Passata 350ml/12fl oz/11/2 cups
- Granulated sugar 5ml/1 tsp
- Frozen peas 90g/3 ½ oz / scant 1 cup
- Small pasta shapes 65g/ 2 ½ oz 2/3 cup
- Frozen shelled clams 225 g/ 8oz , thawed, or bottled clams in their shells salt and freshly ground black pepper
