Spaghetti Vongole

Ingredients: (serves 4)

Clams (fresh or tinned)
1 large Spanish onion
1 stick of celery finely chopped
2 cloves of garlic
1 tin chopped tomatoes
1 tbsp tomato puree
Pinch of ground fennel
1 bay leaf
1 pinch of thyme
2 tbsp of chopped fresh basil
2 tbsp of chopped parsley
1 glass of dry white wine
Salt and pepper
Spaghetti cooked al dente

Method:
Heat 3 tbsp. of olive oil
Fry the onion and celery on medium heat until very soft.
Add the garlic and fry until soft.
Add the tomato and puree.
Add the herbs.
Add the wine.
Bring to the boil and then simmer for about half an hour.
Season.
The fresh clams need to be washed a few times to get rid of any residual sand.(tinned ones need to be drained of brine and rinsed)
When ready to serve, heat the sauce up and add the clams.
Once they are open, add some chopped basil and parsley.
Add cooked spaghetti to the sauce and serve immediately.