Pappardelle with Vongole

Variation on a basic tuna and tomato sauce


Serves 2

Pappardelle - about 400g
Passata - about 300g (or chopped tomatoes)
Half tin of tuna in spring water or brine (chunks or flakes are best)
Small jar vongole (clams) in brine 130g with water, 65g drained weight)
Teaspoon of capers
One clove garlic crushed or chopped
One courgette cut into half-inch rounds

Linguine or spaghetti are also good
If no vongole are available use the whole tin of tuna


1. Put a large pan of water on to boil and cook pasta according to instructions
2. Put tomatoes and liquid drained from the vongole and tuna into a dry frying pan to start simmering and reducing
3. Add garlic and capers, continue to reduce
4. Take two tablespoons of sauce and put into a small saucepan with courgettes and simmer
5. When pasta is cooked to your liking add tuna and vongole to the tomato and stir in
6. Drain pasta and stir into sauce in the pan.
7. Add salt and pepper to taste
8. Serve

Can be garnished with fresh herbs eg basil or tarragon or parsley

Recipe from Jon Prawer