283 g (9.98 oz) tin shelled baby clams or 170 g (5.99 oz) tin tuna, drained
30 ml (2 tbsp) olive oil
60 ml (¼ cup) white wine
400 g (14.1 oz) Peppadew® Piquanté Pepper and Garlic Pasta Sauce
500 g (17.64 oz) linguine
Bunch of chopped fresh flat-leaf parsley
Gently sauté the clam meat in olive oil for a few minutes. Add the white wine and simmer for 5 minutes. Pour in the Peppadew® Piquanté Pepper and Garlic Pasta Sauce and allow to heat through.
Meanwhile, cook spaghetti according to pack instructions until al dente.
Toss pasta, sauce and parsley together and serve.
Frozen clam meat is readily available at fish shops, and is often easier to find than the tinned variety.