Clam and Orzo Giouvetsi with Tomato
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Ingredients
- 1000 g fresh clams, scrubbed
- 1 onion
- 3 garlic cloves
- 400 g tinned chopped tomatoes
- 250 g orzo
- 100 ml white wine
- 3 tbsp olive oil
- 15 g flat-leaf parsley
Nutrition (per serving)
- Calories
- 442 kcal
- Protein
- 21.9 g
- Carbohydrate
- 54.6 g
- of which sugars
- 7.2 g
- Fat
- 12.4 g
- of which saturates
- 2 g
- Fibre
- 3.8 g
- Salt
- 1.23 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Discard any clams that are broken or do not close when tapped. Finely chop the onion and crush the garlic.
- 2
Warm the olive oil in a wide pan and soften the onion for 6 minutes, then add the garlic for 1 minute.
- 3
Stir in the tinned chopped tomatoes, orzo, white wine and 500ml water. Season well and bring to a simmer.
- 4
Cover and cook for 10 minutes, stirring once, then tip in the clams, cover again and cook for a further 5 to 6 minutes until the clams have opened and the orzo is tender.
- 5
Discard any clams that remain closed. Scatter with chopped parsley and serve hot.
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