22nd May 2016
Penne with clams, tuna, garlic, chilli pepper and tomato sauce
I returned from the market with some clams as I planned to make spaghetti but once back home there were some items missing in the larder, like spaghetti, and I was not sure about the caloric boost by the cream.
But there were other things on the shelves, in the fridge and in the windowsills so I made a simple dish with penne.
- 250 grams of clams
- One tin of tuna
- Several chilli peppers
- Four cloves of garlic
- 200 grams of penne
- Tomato ketchup
- Chicken broth
- Salt and pepper
- Put the chicken broth on low heat (I have ready-made in the freezer but you can make it from powder or cubes)
- Fill a pan with water, add some salt and bring to the boil. Add a few ladles of broth to the water and add the penne, stir and cook for 12 minutes, then drain. Rinse with some cold water and keep in a colander
- Meanwhile put the clams in a skillet and hear until the clams open. Discard the shells but keep the liquid.
- Slice the chilli pepper and garlic.
- Put butter in a large skillet and let it foam, then add the pepper and garlic plus the tuna. Mix and add some of the stock. When it has turned into a kind of mash, add the penne and stir. Add some more broth and let it cook until evaporation, and then add the clams, the liquid and some tomato sauce or ketchup.
- Just before serving, add some sliced and washed herbs, taste and add pepper and salt if needed.