Spaghetti with Clams and Tropea Red Onion

Method

1. Soak the clams in salted water for two hours to purge them of sand.
2. Slice the Tropea red onion into rings.
3. In a pan with a drizzle of olive oil, sauté the onion with a pinch of salt until soft.
4. Add a little tomato concentrate and some pasta cooking water to create a sauce. Cook until the onion is very tender.
5. Blend the onion mixture with an immersion blender until smooth. Set aside.
6. Cook the spaghetti in salted boiling water for 6-7 minutes, keeping it al dente. Reserve some pasta water.
7. In a wok or large pan, heat olive oil and add two cloves of garlic.
8. Add the clams, pour in white wine, cover, and cook until the clams open.
9. Transfer the undercooked spaghetti into the pan with the clams. Toss and combine, adding pasta water if needed to finish cooking the pasta.
10. Plate: spread the onion sauce on the bottom of a dark plate, place the spaghetti on top, garnish with some clams removed from their shells, a sprinkle of parsley, and a drizzle of olive oil.