Ingredients
Method
1.Rinse clams under cold water and place in large bowl. Sprinkle with salt, cover with cold water and soak for 2 hours. Discard water, then rinse clams thoroughly; drain.
2.Heat 2 tablespoons of the oil in large saucepan, add clams, cover with tight-fitting lid. Cook over high heat about 8 minutes or until all clams have opened.
3.Strain clam cooking liquid through fine cloth or tea-towel. Return liquid to same cleaned pan; cook, uncovered, until liquid is reduced to 1 cup (250ml). Reserve clam stock.
4.Heat remaining oil in another saucepan, add onion, garlic, anchovy, chilli and thyme; cook, stirring, until onion is soft. Add tomato and reserved clam stock; cook, uncovered, about 10 minutes or until sauce is thickened. Add clams, stir until heated through. Stir in parsley.
5.Meanwhile, cook pasta in large saucepan of boiling water, uncovered, until just tender, drain. Toss clam sauce through spaghetti.
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