Clams with White Wine

Fry off chopped onion (or preferably shallots), chopped yellow pepper in some olive oil on a medium heat.  When soft add chopped garlic and chopped chillies, and some chopped plum tomatoes, fry until the tomatoes start to collapse add some black pepper turn heat up and add a glass of wine and once it starts to boil throw in the clams put a lid straight on and stop cooking as soon as the clams open.  Finish off with some shopped parsley and chopped fennel.

I usually serve it with tagliatelle – which cooked in just the time it took me to get a photograph without steaming up the lens – but you could serve it with any pasta or with bread and a salad.


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