Seafood! Spaghetti alle Vongole Rosso

• 400 grams Clams
• 400 grams Pasta
• 3 tbsp White wine
• 400 grams Canned whole tomatoes
• 3 clove Garlic
• 2 Red chili pepper
• 1/2 Onion (minced)
• 2 Bouillon cube
• 1 Olive oil
• 1 dash Salt and pepper
• 2 Bay leaves

1. Remove the sand from the clams by using 3% saline solution (1000 ml water + 30 g salt).
2. The shells of the clams are surprisingly dirty, so rub together to clean.
3. Place a large amount of olive oil into a cool frying pan.
4. Crush the garlic with a knife and add to the pan.
5. Also add the red chili peppers.
6. Turn the heat to low and cook until fragrant.
7. Remove from the pan.
8. Keep the heat on low and add the clams and white wine.
9. Cover with a lid.
10. Once the shells have opened, remove only the clams and add the minced onion.
11. Continue cooking.
12. Once the onion has become transparent, add the crushed whole tomatoes, bouillon cubes, and bay leaves.
13. Simmer on low heat for 5 minutes.
14. Keep the heat on low and return the clams to the pan.
15. Season with salt and pepper.
16. Add the al dente pasta and quickly serve on a plate to finish.
17. If possible, please leave the clams soaking in the salty water overnight..

clams, pasta, white wine, tomatoes, clove garlic, red chili pepper, onion, olive oil, salt, bay leaves

Taken from cookpad.com/us/recipes/154649-seafood-spaghetti-alle-vongole-rosso (may not work)